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.
Why eat boring turkey leftovers? Use them in this Pehwari turkey curry. You’ll be glad you did.
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…
Heat the oil in a large karahi or wok. Then add the whole spices to infuse for about 30 seconds.
Stir in the onion and fry for about 5 minutes or until soft and translucent. Stir in the garlic and ginger paste and the chilli paste.
Add the ground spices and stir well to combine.
Now add the chopped tomatoes and again stir well.
Add the cooked turkey along with enough water or stock to cover. Bring to a simmer.
I thought I should mention, this is great on the barbecue too. No need to make it seasonal!
Try it with grilled tandoori turkey or chicken.
Add the slivered almonds, raisons, honey and cream.
Stir well and add baby roma or cherry tomatoes.
Stir the tomatoes into the sauce just before serving. Top with coriander (cilantro) to serve.
You can use turkey in recipes that call for chicken. You might like to try these.
Chicken Curry with Coconut Milk
Chicken Tikka Masala
Chicken Madras
Simple Chicken Curry
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…
Dig in!
Peshwari Turkey Curry
Ingredients
- 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
Instructions
- 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.
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Dig in!
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.
Pat Shaw
Saturday 17th of January 2015
Fantastic recipe, thank you. There are so many flavors going on in this dish but like a Peshwari Naan they work together. Instead of cream I added a tin of coconut milk and it was amazing.
Dan Toombs
Tuesday 20th of January 2015
Great to hear Pat. I like the coconut milk idea. Thank you.
Dan