Easy Turkey Curry
Easy Turkey Curry

Ingredients

Method

  • 1 onion, chopped
  • 4 birds eye chillies, de-seeded and chopped
  • 1 tsp coriander seeds
  • 2 tsp tamarind paste
  • 1 tbsp sugar
  • 2 garlic cloves
  • 1 small piece of ginger, chopped
  • 1 tbsp sunflower oil
  • 500g sliced turkey breast
  • 3 sprigs of thyme, leaves only
  • 400ml coconut milk
  • 150ml chicken stock
  • 2 potatoes, peeled and diced
  • 250g fresh spinach, chopped
  • 1 bunch of coriander, chopped
  • 50g peeled almonds
  • Stick the onion, coriander seeds, chillies, tamarind, sugar, and a clove of garlic into a blender. Pulse until a paste is achieved.
  • Heat the oil in a frying pan, and gently brown the turkey with the remaining garlic clove and the thyme. Remove the turkey from the pan, chuck away the garlic, and then cook the paste in the pan for a few minutes before popping the meat back in. Add the coconut milk, stock, and potatoes, and cook for 20 minutes. Once the sauce is nice and thick and the meat is cooked through, stir in the spinach, coriander, and almonds. Serve with rice.
1 hr
4 serving
This recipe pairs perfectly with the Ravensworth 'Long Way Round' Chenin Blanc 2020 from Margaret River, Australia.

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