This Peshwari turkey curry offers a great way to use up leftover Christmas turkey.
If you are a Peshawari curry fan, you’re going to love this Peshwari turkey curry.
I like it because there are so many different flavours and textures going on in that pan. You have the crunch of the almonds, the sweetness of the raisons and honey and the bite of the chillies, masalas and whole spices.
The tender chunks of turkey drive it all home to create one of my all time favourite turkey curries.
You’ll find this Peshwari turkey curry really easy to make…
It’s hard to believe that something so quick and easy to make could have so much depth of flavour.
I made this in literally 20 minutes. That’s right… I timed myself. Great for that homemade after work turkey curry dinner.
If you like sweet flavours, you might like to accompany this with Peshwari naans.
About this turkey curry recipe.
This turkey curry started life as a chicken curry.
So you really could use chicken instead of curry and the results will be just as delicious. After developing this turkey version with leftover Christmas turkey, however I now know that turkey works so much better.
It’s meatier than chicken and the perfect meat for any saucy curry.
So this turkey version really was just thrown together the ingredients are true to the original.
Make this curry your own.
You can use completely cooked leftover turkey like I did or fry it as explained below.
There are also many ways you can make this turkey curry your own. Omit those ingredients you don’t like. That’s fine. Add more of what you do like. That’s fine too.
Use this turkey curry recipe as a guide. Taste as you go and make your masterpiece.
Making the best turkey curry, or for that matter any curry, is all about tasting and ensuring you make it to your own tastes rather than following the recipe exactly.
Step by step photographs…
You can use turkey in recipes that call for chicken. You might like to try these.
Be sure to make this recipe as easy as you can on yourself.
Lots of people think cooking good Indian curries is difficult. It’s not! There might be a lot of ingredients used in most Indian curries but that doesn’t mean the recipes are difficult. We aren’t baking cakes here.
Be sure to prepare and line up your ingredients in the order they are used. You don’t want to go looking for an ingredient when the pan is hot.
If you have everything in place to begin with, this turkey curry is a breeze to cook.
If you like this Peshwari turkey curry, you might like to try some of these too…
- 800g turkey breast cut into bite sized pieces and fried in a little oil until 80% cooked.
- 3 tablespoons vegetable oil
- 1 small cinnamon stick
- 3 cloves
- 5 green cardamoms
- 1/2 teaspoon fenugreek seeds
- 1 tablespoon garlic paste
- 2 tablespoons ginger paste
- 2 large onions - finely chopped
- 2 green chillies - finely chopped
- 400ml tinned cherry tomatoes
- 2 tablespoons garam masala
- 1 tablespoon balti masala (or just another tablespoon of the garam masala)
- 1 teaspoon cumin powder
- 250ml balti chicken stock or regular chicken stock
- 100g almond flakes
- 100g raisons
- 2 teaspoons honey
- 2 tablespoons double cream (optional)
- 3 tablespoons finely chopped coriander
- Salt and pepper to taste
- Heat the oil in a balti pan or wok over medium high heat.
- When hot, add the cinnamon stick, cloves and cardamom pods and sizzle for about 30 seconds.
- Now toss in your finely chopped onion and fry until soft and translucent.
- Add the garlic and ginger pastes along with the green chillies and fry for a further 30 seconds.
- Sprinkle in the garam masala, balti masala and cumin and stir so that the spices coat the onion mixture.
- Dump in the pre-cooked turkey and the stock followed by the almonds, raisons and honey and tomatoes.
- Allow this all to simmer for about five minutes. The sauce will cook down. You might like to add a little more stock if you like your baltis more saucy. I added cream and it was awesome!
- Season with salt and pepper to taste and garnish with the chopped coriander.
I hope you enjoy this turkey curry recipe. If you do try it, please don’t be a stranger. I’d love to hear from you.