Bengali Style Leftover Turkey Curry (version 2) Recipe - Serves 4

Bengali Style Leftover Turkey Curry (version 2) Recipe

367 calories each serving (565 calories if eating with rice)


1/4 teaspoon (1ml) salt
1/4 teaspoon (1ml) ground turmeric
1/4 teaspoon (1ml) chilli powder
4 tablespoons (60ml) vegetable oil
450g (1 lb) leftover turkey, previously cooked and cut into bite-sized pieces
2 bay leaves
3 cloves
1 tablespoon (15ml) ground cinnamon
2 medium onions, peeled and finely sliced
1 cup (250ml or 9 fl oz) cold water
1 large tomato, finely chopped


Put the salt, ground turmeric, chilli powder and 2 of the tablespoons (30ml) of vegetable oil into a large bowl and mix well
Add the leftover turkey, mix well, cover the bowl with kitchen film and put into the fridge to marinate for 2 hours
Heat the remaining 2 tablespoons (30ml) of vegetable oil in a large frying pan or saucepan (you need one with a lid) over a medium heat
Add the bay leaves, cloves and ground cinnamon, mix well and stir-fry for 1 minute
Add the onions, mix well and saute until the onion is cooked and soft (6-10 minutes), turning often
Add the turkey and the marinade, mix well, turn the heat up to high and cook until the turkey is browned (about 3 minutes), stirring/turning often
Add 1/2 cup (125ml or 4 fl oz) of the water, mix well, bring to the boil, adjust the heat to maintain a good simmer, cover and simmer for 8 minutes, stirring often
Add the tomato and the other 1/2 cup (125ml or 4 fl oz) of the water, mix well, bring back to a simmer, cover and cook for 15 minutes, stirring regularly (add a little more water if needed to stock the curry from sticking and burning)
Remove the lid, increase the heat a little and cook until you have a thick sauce (a couple of minutes at most)
Serve hot on rice

Recipe submitted on 18 December 2014

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