Bengali Style Leftover Turkey Curry (version 1) Recipe - Serves 4

Bengali Style Leftover Turkey Curry (version 1) Recipe

477 calories each serving (675 calories if eating with rice)


2 tablespoons (30ml) cooking oil
1/4 teaspoon (1ml) salt
1/4 teaspoon (1ml) ground turmeric
1/2 teaspoon (2.5ml) chilli powder
680g (1 lb 8 oz) previously cooked turkey, cut into 2cm (3/4 inch) pieces
2 tablespoons (30ml) cooking oil
3 cloves
2 teaspoons (10ml) ground cinnamon
3 bay leaves
2 medium onions, peeled and finely chopped
2 medium tomatoes, finely chopped


Put the first 2 tablespoons of cooking oil into a large bowl, add the salt, ground turmeric and chilli powder and mix well
Add the turkey, mix well, cover with kitchen film and set aside to marinate for at least 2 hours
When the turkey has marinated, heat the second 2 tablespoons of cooking oil in a large heavy-bottomed frying pan or saucepan (you need one with a lid) over a medium heat
Add the cloves, ground cinnamon and bay leaves, mix well and stir-fry for 1 minute
Add the onion, mix well and saute until the onion is soft and golden (7-12 minutes)
Add the turkey (and the marinade), mix well and saute for 3 minutes, making sure that the turkey is evenly browned
Add 1/2 cup (125ml or 4 fl oz) of water, mix well, bring to the boil, reduce the heat to maintain a simmer, cover and simmer for 7 minutes, stirring every couple of minutes
Add the tomato, mix well and simmer for 15 minutes, stirring every few minutes (add a little more water if the curry becomes too dry)
Serve hot on rice

Recipe submitted on 6 August 2012

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