I’m half Sri-Lankan so it will come as no suprise that I come from a family who love curry. Fortunately so does my husband. I also love cooking curry, there is something amazing about the aromas, the merging of the colours and the mingling of all the spices into the final complex flavour.
So when I saw the guys at British Turkey and Red Tractor had teamed up and were looking for bloggers to enter a competition to come up with a delicious, innovative and creative recipe my mind instantly leapt to curry. I’ve used British Turkey Steaks and Red Tractor onions and green beans.
I like to make my curries using poultry on the bone as it just has a better flavour and stays really moist. However I couldn’t get turkey drumsticks or thighs anywhere, on or off the bone. We tried 3 large supermarkets, 2 smaller shops and the local butcher (who said to me “I’m afraid it’s not Christmas yet my darling”, cheeky monkey!).
So here it is, my Sri-Lankan Style Turkey Curry, fortunately I took a photo of it before we ate as although I had planned for there to be leftovers everyone had seconds, always the sign of a good meal 🙂
- 1 tbsp vegetable oil
- 2 tbsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2 large onions, finely chopped
- 3 cloves garlic, crushed
- 1 tbsp fresh grated ginger
- 1 small fresh red chilli, chopped (with or without seeds)
- 1 tsp coriander
- 2 tsp paprkia
- 1 tsp tumeric
- 1 tsp cumin
- 600g diced turkey
- 400g can chopped tomatoes
- 200ml chicken stock
- 400g green beans
- 200ml coconut cream
- 1 tsp tamarind
- Heat the oil in a large pan and cook the mustard seeds for a couple of minutes, they will start to pop, now add the onions, garlic, ginger and chilli, cook for a few minutes.
- Add the coriander, paprika, tumeric, cumin and cook for 1 minute, expect a strong aroma at this point.
- Next add the chopped tomatoes and stock and simmer for 20 minutes to reduce the sauce.
- Now add the turkey steaks cut into large chunks along with the coconut milk and simmer for 20 minutes with a lid on.
- Add the green beans and tamarind, simmer for 5-10 minutes and serve.