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Turkey Curry (cari dinde): recipe illustration
Meat

Turkey Curry (cari dinde)

Tender turkey simmered in a tomato sauce with turmeric and cumin. Lighter than chicken curry, it is served at festive and family meals, with rice or farata.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the turkey into pieces about 4 cm across, then season them with salt.
  2. Thinly slice the onions, crush the garlic and grate the ginger.
  3. In a pot, heat the oil and brown the turkey pieces for 5 minutes, then set aside.
  4. In the same pot, fry the onions and curry leaves for 8 minutes.
  5. Add the garlic, ginger, turmeric, cumin and chilli, and stir for one minute.
  6. Stir in the diced tomatoes and let them break down for 5 minutes.
  7. Return the turkey, pour in the water, cover and simmer for 35 minutes over low heat.
  8. Add the garam masala towards the end, check the seasoning and serve with the coriander.

Variations and tips

Mild version for children. Reduce the cayenne to a pinch and serve with plain rice.

Using what's easy to find here. Turkey is sold in the supermarket poultry section; free-range chicken can replace it with the same cooking time.

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Original Ecomely recipe.