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Cooking + Entertaining

Turkey curry: the recipe for a creamy and spicy second course

Turkey curry: the recipe for a creamy and spicy second course



extra virgin olive oil

Illinois turkey curry is the equally quick and tasty variant of the famous Indian chicken-based recipe. It is a dish with an unmistakable spicy aroma, perfect to take to the table as much as secondas an accompaniment to a side dish of grilled vegetables, baked potatoes or a mixed salad, either as single dish in combination with a portion of basmati rice.

To prepare it, simply dilute the curry with the coconut milk and a generous knob of butter, then add a tablespoon of cornstarch and a pinch of salt, and then use the resulting sauce to marinate the turkey breast, cut into small pieces. After half an hour, everything is transferred to a frying pan with a spicy garlic and onion sauce, and the meat is left to cook over low heat until it is tender and juicy, and the broth is well reduced: the result will be one with a consistency smooth and creamy, garnish as desired with a handful of chopped parsley and more chili cool, finely cut with a knife.

Once ready, you can serve the turkey curry for a lunch family or you can enjoy it in the company of friends on the occasion of a dinner with oriental flavors. If you don’t like coconut very much, you can replace it with cooking cream or cow’s milk while, instead of parsley, you can use a handful of coriander.

Perhaps not everyone knows that curry is a very aromatic mixture of roasted spices, reduced to powder with a mortar: among the most common to make the mixture we find mustard, turmericcumin, coriander, pepper, cinnamon and cardamom.

Find out how to prepare turkey curry by following the step-by-step procedure and tips. If you liked this recipe, also try the Coconut Milk Chicken Curry or Turmeric Chicken.

How to make turkey curry

Prepare the sauce: collect the curry with the butter in a saucepan with high sides, pour the coconut milk 1put on the fire and let it heat over low heat, stirring from time to time.

Meanwhile, cut the meat into small pieces about 3 cm on a side and put them in a bowl. 2.

Once a smooth and homogeneous sauce is obtained 3remove from the fire.

Transfer the curry sauce to the bowl with the meat. 4.

add cornstarch 5 and a pinch of salt, cover with a sheet of transparent film and leave to marinate for half an hour.

Once the time has elapsed, finely chop the onion, put it in a pan together with the garlic clove and a little chopped chilli. 6and let it all dry over a soft flame.

When the onion is soft and translucent, add the meat with all the sauce 7.

Mix with a wooden spoon. 8 and continue cooking over low heat for about twenty minutes.

If the cooking liquid gets too dry, you can add 1/2 glass of water 9.

Meanwhile, cook the basmati rice and drain it. Arrange it in a large serving dish and, with the help of a spoon, make a slight dimple 10.

Arrange the turkey curry in the center of the plate. eleven.

Top with a sprinkling of chopped parsley and chopped fresh chili 12bring to the table and serve.


Turkey curry can be kept in the fridge, in an airtight container, for 1 day Maximum.

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