Recipe: Turkey Bhuna Curry

TURKEY BHUNA CURRY

Wondering what to do with those Turkey Leftovers? Want to up your game and side step the turkey sandwich this year? Then we have an awesomely spiced turkey bhuna curry served with fragrant rice and a a fruity mango raita for you. Leftover scraps of turkey have never tasted so good!

Ingredients

Curry Paste

  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp ground fenugreek
  • 1 tsp chilli seeds
  • 1 tsp ground turmeric
  • 2 tsp coriander seeds
  • 2 tbsp oil

Curry

  • 2 onions
  • 2 cloves of garlic
  • 1 knob of ginger
  • 2 plum tomatoes
  • 100 ml turkey gravy (leftover)
  • 200 ml water
  • 600 g leftover cooked turkey
  • 10 curry leaves

Fragrant Rice

  • 250 g Basmati rice
  • 2 star anise
  • 1 cinnamon stick

Mango Raita

  • 1/2 fresh mango
  • 100 g Natural yoghurt
  • 1 pinch of garum masala
  • 1 handful of fresh coriander
Make a curry paste

Step 1

Make A Curry Paste

Add all of the spices to a saucepan and gently heat with the oil. Fry the spices until they smell really fragrant. In a pestle and mortar or a spice grinder, grind the spices to a rough paste

Start the curry base

Step 2

Start The Curry Base

Dice the onions, garlic, ginger and tomatoes. Add a little more oil to a deep saucepan and heat. Once at a medium heat, add the onions, garlic and ginger. Gently fry for a few minutes.

Add the paste & turkey

Step 3

Add The Paste & Turkey

Add the spice paste and the tomatoes. Combine everything well and fry for a few minutes before pouring in the gravy and water. Bring the curry to a simmer and chuck in the stripped up turkey and curry leaves. Turn down the heat to gently simmer for 30 minutes.

Cook the rice

Step 4

Cook The Rice

Wash the rice in cold water then transfer to a saucepan with the star anise, cinnamon stick and 600ml of salted cold water. Heat the rice to a simmer and cook gently until the liquid is completely absorbed.

Make the raita

Step 5

Make The Raita

Peel and dice the fresh mango, then stir into the yoghurt with the garam masala, chopped fresh coriander and a pinch of salt and pepper.

Serve

Step 6

Serve

Plate up and finish with a sprinkle of coriander, some fresh diced tomato and a few dollops of mango raita.

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