Cooked Turkey Breast Curry. Cooked Turkey Breast Curry Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, cooked turkey breast curry. It is one of my favorites food recipes.
Cooked Turkey Breast Curry is one of the most favored of current trending meals in the world. Stir in the turkey and curry paste, and cook, stirring, for a couple of mins. Stir through coriander, sprinkle with almonds and season before serving your turkey curry with rice and chapattis. You can have Cooked Turkey Breast Curry using 17 ingredients and 5 steps. Here is how you cook that.
Ingredients of Cooked Turkey Breast Curry
- It's 1 tbsp of rapeseed oil (cold-pressed recommended).
- It's 25 g of butter.
- It's 3 of onions, chopped.
- It's 20 g of ginger, grated.
- Prepare 4 cloves of garlic, chopped.
- It's 1 tsp of salt.
- It's 2 of green chillies with seeds, chopped.
- Prepare 1 of red chili with seeds, chopped.
- You need 2 tsp of ground coriander.
- Prepare 2 tsp of ground cumin.
- You need 2 tsp of ground turmeric.
- Prepare 2 tsp of garam masala.
- You need 2 tbsp of meat masala seasoning mix.
- It's 100-150 ml of chicken stock (I used a Knorr Stock Pot), using just enough to avoid burning.
- It's 500 g of turkey, cooked breast diced into bite-sizes.
- Prepare 100 ml of yoghourt (I used Skyr).
- You need of Coriander leaves, chopped (to garnish).
Not only does it use leftover turkey, but you can add any leftover vegetables to it too. A really simple curry dish, that is packed with flavour, and uses ingredients you most likely have in your cupboard right now. But since you're using cooked turkey in this recipe, you should start counting those four days from the day you cooked the turkey. I have two more curry recipes on this blog that I just love.
Cooked Turkey Breast Curry step by step
- Melt the butter and oil in a wok or large saucepan. Add the onion, ginger, garlic and salt and fry at a high temperature until the onions turn golden. Stir occasionally to prevent burning..
- Move the onions, etc. to the perimeter of the pan and stir in the chillies and all the spices, heat thoroughly, mixing all together, but do not allow to burn. Allow about 10 minutes for this step, during which add the stock, sparingly and a little at a time. Don’t make the dish too liquid: only use as much as is needed to prevent burning..
- Stir in the turkey pieces and warm thoroughly, stirring frequently..
- Slide the pan off the heat and stir in the yoghourt. Return to the heat briefly to warm the yoghourt, stirring continuously..
- Served onto a warmed platter and garnish with the coriander..
Turkey green curry - mild curry with Thai flavours. Turkey red curry - spicy with traditional Thai spices. Turkey yellow curry - also a traditional Thai curry. storage. Once you have made the leftover turkey curry you don't have to eat it at once. Alternatively, you could freeze your cooked turkey and then make this curry from scratch later in the year.