Turkey Curry

4th January 2019

Turkey Curry

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I know that there have probably been a thousand different Turkey curry recipes made over the past couple of weeks, as keen cooks desperately try to use up the mountain of Turkey meat that is invariably leftover from a Christmas meal.

However, January for me, is used as an opportunity to try and get rid of some unwanted weight that has been piled on over the festive period. My usual approach to this is to sign myself up to Dry January and abstain from my biggest guilty pleasure for a month, whilst also reducing my carb intake which generally does the trick!

This delicious Turkey Curry is a great recipe for those of you in the same boat, who are looking for a healthy, nutritious, low-carb midweek meal.

Why you will love this turkey curry!

  • This simple recipe is really full of flavour, with just enough heat for you to feel it warming you from the inside.
  • It is a perfect recipe yo use up leftovers from your fridge and cupboards.
  • It is a healthy, gluten-free and low carb dinner recipe
  • Absolutely cheap as chips! Costing less than £2 per portion

Turkey’s good for you!

Turkey lends itself well to being included in a curry as is good carrier of the big flavours that should be part of any curry.

What’s more Turkey breast is a naturally low fat meat and it’s also low in sodium and saturated fat. Turkey is also a great source of key nutrients for health, such as the B-vitamins, phosphorus, selenium and potassium and is an excellent addition to a varied and balanced diet.

This recipe for Turkey Curry was whipped up for a midweek meal, and used up some jars and tins of stuff that had been sitting in the cupboards for a while. In a bid to reduce the number of carbs in this meal I decided not to serve it with rice, and instead to bulk it up with some chick peas which add a bit of bite. Although containing carbs, chick peas have a GI (Glycemic Index) of just 28 compared to 73 for white rice – resulting in a much slower insulin response).

How do you make a great turkey curry?

Armed with either some fresh or leftover Turkey, a few pantry staples, and about 45 minutes you can easily make this Turkey curry.

  1. Blitz the ingredients together to make the curry paste and then fry to start intensifying the flavours and aroma
  2. Fry the sliced onion and Turkey and then add to the curry paste
  3. Add the chick peas, tomatoes, peppers and other ingredients
  4. Simmer simmer simmer
  5. Serve up with a good helping of Mango Chutney and Pitta Breads

With recipes this easy & tasty, there is no reason not to cook at home!

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Leftovers Recipes

Turkey Curry


Course Main Course
Cuisine Indian
Keyword Turkey Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

Curry Paste

  • 1 single Red Onion
  • 1 thumb Fresh Ginger
  • 3 cloves Garlic
  • 1 glug Olive Oil
  • 2 tbsp Curry Powder
  • 1 tsp Turmeric
  • 1 single Fresh Chilli

Curry

  • 1 single White Onion sliced
  • 380 grams Turkey Breast Sliced across the grain
  • 1 single Juice of a lemon
  • 1 single Roast Red Pepper from a jar
  • 3 single Tomatoes diced
  • 1 400g Tin of Chickpeas
  • 2 tbsp Dessicated Coconut
  • 2 tbsp Ground Almonds

Instructions

Curry Paste

  • Add all of the ingredients for the curry paste (turmeric & curry powder) to a food processor and blitz until it forms a thick paste. Tip into a thick based pan (that has a lid) and gently start to fry the paste until it turns a rich colour and is giving off a fantastic curry aroma.

Curry

  • Add the sliced white onion to a frying pan with a dash of oil and start to gently fry, followed by the Turkey meat. Continue to cook for about five minutes allowing to brown a little. Once it has reached this stage add the lemon juice  allow to de-glaze the pan before tipping the contents into the pan with the fried curry paste.
  • Stir well and add the tomatoes, red pepper, chick peas (including the liquid from the tin), and then the dessicated coconut and ground almonds. Stir well and add a little extra water if need be to stop the mixture from sticking to the pan.
  • Cook on the hob for about 30 minutes to allow the flavours to infuse and for the sauce to thicken. Check for seasoning and serve with mango chutney and fresh Pitta Breads
Did you make this recipe? If so, share your pictures of the finished result and Tag @cannykitchen on Instagram and hashtag it #cannykitchen

 




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