3rd November 2018

Indian Turkey Curry With Shallots: Fiery Curry Recipe

Name: Indian Turkey Curry With Shallots
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 3 green finger chillies, roughly chopped; ½ tsp turmeric; ½ tsp ground coriander; ¼ tsp ground cinnamon; 2 tsp root ginger, peeled and finely grated; 4 garlic cloves, roughly chopped; ½ tsp salt; 10 shallots, topped, tailed and cut in half; 4 tbsp sunflower or groundnut oil; 6-10 curry leaves; 2-4 cloves; 500g cooked turkey, cut into 4cm pieces; 200ml coconut milk; Plain basmati rice, to serve

Indian Turkey Curry With Shallots.

This fiery curry is softened by the sweetness of the shallots and the coconut milk.

Shallots do not need to be cooked thoroughly like onions and lend themselves extremely well to Indian spices.

Indian Turkey Curry With Shallots

How To Make Indian Turkey Curry With Shallots:

Serves 4

Preparation time: 25 minutes

Cooking time: 25 minutes

You’ll Need:

3 green finger chillies, roughly chopped
½ tsp turmeric
½ tsp ground coriander
¼ tsp ground cinnamon
2 tsp root ginger, peeled and finely grated
4 garlic cloves, roughly chopped
½ tsp salt
10 shallots, topped, tailed and cut in half
4 tbsp sunflower or groundnut oil
6-10 curry leaves
2-4 cloves
500g cooked turkey, cut into 4cm pieces
200ml coconut milk
Plain basmati rice, to serve

Indian Turkey Curry With Shallots

What To Do:

In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse to medium paste.
In a bowl combine the turkey and the spice paste so all the chicken pieces are coated.
Heat the remaining oil in a heavy-based pan. Add the curry leaves and cloves and fry for a minute. Then add the turkey and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).
Tip in the remaining shallots and continue frying for 10 minutes until they are lightly brown on the outside. Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.
Pour over the turkey and mix well. Simmer for 5 minutes.
Serve hot with plain basmati rice.

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Recipe and image courtesy of UK Shallot.

Indian Turkey Curry With Shallots

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