Turkey Curry

Although this is for turkey, you can also use with chicken. Great if you have any leftovers after Sunday lunch.

The fabulous spices in this dish are exotic and very flavoursome - better than something out of a jar!
ServesPrep / Cooking TimeDifficulty
6 1hr 15 minutes 1

Use the brown meat as well as the breasts for this curry as it is full of flavour and adds to the colour of the finished dish.


If using a thigh or leg of the turkey, pop this into the casserole dish whilst cooking and remove before serving as this really adds to the flavour.



2lb left over turkey, cut into chunks
2 tsp cardomen pods
2 tsp coriander seeds
1 tsp mustard seeds
2 tsp cumin seeds
1 tsp garam masala
2 tsp turmeric
3 cloves
1/2 tsp paprika
1 tbsp olive oil
1 tbsp tandoori paste
4 cloves of garlic, crushed and chopped
1.5" fresh ginger, peeled & grated
1 tbsp curry leaves
2 bay leaves
1 can of Italian chopped tomatoes
2 tbsp tomato puree
2 red chillis, deseeded and chopped
2 large onions, chopped
1 carrot chopped
2 courgettes, thickly sliced
4 Maris Piper potatoes, peeled and quartered
1 red pepper, 1 yellow pepper, deseeded and quartered
1 Knorr Vegetable Stock Pot
1 Knorr Chicken Stock Pot
1 pint of boiling water
1 cinnamon stick
5 tbsp of fresh coriander
Salt and ground black pepper


  • Place the cardomen pods, cumin seeds, coriander seeds, mustard seeds and cloves into a hot dry non-stick fry pan and dry fry for 1 minute, tossing constantly. Allow to cool.
  • Tip these spices into a pestle and mortar, crush until a fine powder.
  • Add the turmeric, garam masala, paprika, and mix well.
  • In a large casserole, add the oil until hot.
  • Add the onion, carrots and garlic and fry gently for 5 minutes.
  • Add the courgettes, along with all the spices and cook for a further 3 minutes.
  • Add the curry paste, ginger, curry leaves, puree, tomatoes, bay leaves, potatoes, peppers and the chilli and mix together.
  • In a small saucepan, add 1 chicken and 1 vegetable Knorr stock pot to a pint of boiling water.
  • Bring to the boil, stir till dissolved then add to the casserole pot.
  • Finally add the cinnamon stick, salt and pepper and bring to the boil, turn down to a simmer, replace the lid and cook gently for approx 1 hour.
  • Once cooked, add the cooked turkey and heat for a further 10 minutes.
  • Remove the cinnamon stick and bay leaves before serving
  • Chop the fresh coriander, sprinkle on the top and adjust the seasoning to taste.
  • Serve with brown or white rice or a naan bread and a side of cucumber raita.
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