This turkey curry is so easy to make.
If you’re looking for a good and healthy turkey curry recipe, look no further.
This curry house style jalfrezi turkey curry offers a delicious way to use up leftover turkey or you could cook it tandoori style and add it to the sauce.
I think you’re going to love this one.
A bit about this turkey curry recipe…
Those of you who have been following my blog for a while will know that I am a big fan of British Indian Restaurant (BIR) style cooking.
I have many recipes for BIR curries and also have a curry sauce recipe that makes cooking BIR curries faster and easier.
Curry house style cooking is perfect when you just want to whip up a turkey curry like this quickly. You will need to make the essential base sauce but that’s easy.
You can also use it in all of the BIR recipes on my blog.
Does this curry have to be made with turkey?
Absolutely not! But if you want to cook with turkey meat, you will love it.
This turkey curry recipe can be used with any meat or fish. try it with chicken tikka or lamb tikka and you won’t be disappointed.
Remember though, if you are using other types of meat such as lamb, goat or beef, you will need to cook the meat a lot longer so that it is tender and nice before serving.
Tandoori turkey tikka vs leftover turkey…
I developed this turkey curry recipe to be used with leftover Christmas or Thanksgiving turkey.
I didn’t have any leftover turkey when I wrote this so I used tandoori turkey tikka. You can find an easy recipe for that here.
Using marinated and grilled turkey tikka adds another layer of delicious flavour but you won’t be disappointed with plain old leftover turkey.
This turkey curry can be made with either and it’s a great way to use up leftovers and give them new life.
Step by step photographs…
If you like this turkey curry, you might like to try some of these recipes too…
You’ll find all the curry house favourites on my blog and in my cookbooks. Turkey can be used in any of them.
- 2 tbsp rapeseed (canola) oil
- 1 tsp black mustard seeds
- 10 fresh or frozen curry leaves
- 1/2 onion, thinly sliced
- 1/4 each yellow, red and green bell peppers, thinly sliced
- 2 green bird's eye chillies, thinly sliced
- 1 tbsp garlic and ginger paste
- 4 tbsp tomato puree
- 300ml (1 1/4 cups) base curry sauce (approx.)
- 1 tbsp mixed powder
- 1/2 tsp Kashmiri chilli powder
- 1 tomato, quartered
- 1/2 tsp kasoori methi (dried fenugreek leaves)
- Salt to taste
- Juice of one lime
- Heat the oil in a pan over medium high heat. Add the black mustard seeds. When they begin to crackle, add the curry leaves and fry for about 30 seconds.
- Add the sliced onions and bell peppers and fry for about 5 minutes or until about 80% cooked through. Then stir in the green chillies.
- Stir to combine and the add the garlic and ginger paste and fry for about 15 seconds. Add the ground spices and tomato puree.
- Now add about 1 or 2 ladles of base curry sauce and bring to a simmer. No need to stir the pan unless it is sticking. Be sure to scrape any sauce that is caramelising to the side of the pan back in for even more delicious flavour.
- Simmer for a few minutes. For a saucier curry, add more base or just cook it down for a drier curry.
- To finish, add the kasoori methi (dried fenugreek), the quartered tomato and salt to taste. Squeeze over the lime juice and serve.
I hope you enjoy this jalfrezi turkey curry recipe. If you do try it, please leave a comment. I’d love to hear from you.