Cooked Turkey Breast Curry

Name: How to cook Cooked Turkey Breast Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

John A

Cooked Turkey Breast Curry

This is a very hot and dry curry (using up a frozen Christmas leftover turkey breast), so I served it with my more liquid-y spinach, tomato and potato curry plus, of course, rice and the usual accompaniments. As the spices all go into the pan simultaneously, I tend for convenience to dry-mix them in a prep dish before I start and then just tip the contents into the pan at Step 2.

Ingredient

Food ration :

4 servings

Cooking time :

30-40 minutes including prep

1 tbsp

rapeseed oil (cold-pressed recommended)

25 g

butter

onions, chopped

20 g

ginger, grated

4 cloves

garlic, chopped

1 tsp

salt

green chillies with seeds, chopped

red chili with seeds, chopped

2 tsp

ground coriander

2 tsp

ground cumin

2 tsp

ground turmeric

2 tsp

garam masala

2 tbsp

meat masala seasoning mix

100-150 ml

chicken stock (I used a Knorr Stock Pot), using just enough to avoid burning

500 g

turkey, cooked breast diced into bite-sizes

100 ml

yoghourt (I used Skyr)

Cooking instructions

* Step 1

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.

* Step 2

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.