My Hot Tasty Turkey Curry😋. Lightly coat a skillet with cooking spray; saute celery and carrots until tender. Delia Smith's turkey curry is a decidedly retro affair. Most retro of all, as far as my guests are concerned, is the fruit content - as well as chutney, the sauce. My Hot Tasty Turkey Curry😋

You can cook My Hot Tasty Turkey Curry😋 using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of My Hot Tasty Turkey Curry😋
  1. Prepare of Butter.
  2. You need of medium Onion diced.
  3. Prepare of Cooked breast Turkey.
  4. It’s of Garlic crushed.
  5. Prepare of grated Ginger.
  6. Prepare of cumin.
  7. Prepare of Turmeric.
  8. Prepare of Curry leaves.
  9. It’s of Garam masala.
  10. It’s of Curry powder.
  11. Prepare of Lemon juice.
  12. Prepare of tomato juice or Passata.
  13. It’s of Chicken or Veg stock.
  14. Prepare of bunches of fresh Corriandar chopped a little.
  15. It’s of black cracked pepper.
  16. You need of Yogurt (Greek yogurt).

My Turkey Thai Curry does pack some heat factor. I use a red curry paste for this recipe. So it does pack that spicy flavor paired with the bit of sweet. It is a nice blend of sweet and spicy.

My Hot Tasty Turkey Curry😋 instructions

  1. Ingredients.

  2. Fry the onions in melted butter for 1 minute next add the garlic and ginger cook for a further 1 minute and add the cooked Turkey. Stir in..

  3. Turn heat lower and add all the dry spices including curry leaves, curry powder all and stir. Next add the tomato juice or passata. Stir then add the chicken or veg stock..

  4. Stir in. Then add lemon juice.and cook for 20 minutes on low. If it is dry add 1/4 pint boiling water just to moisten..

  5. After the cooking time Let it cool a little, add the yogurt stir until all mixed in and simmer for 2 minutes. Take out the curry leaves..

  6. Serve hot on a bed of Basmati Rice and Corriandar Naan bread. Or chapattis..

How to Tame Down the Heat in Turkey Thai Curry. Reach for an Indian Tikka paste to replace the red curry paste. Melt butter in heavy large skillet over medium heat. Add apple, then flour, curry powder and cumin; sauté. I have never made Butter Chicken.