Tasty recipe for your leftover Turkey?

POSTED IN Recipes December 20, 2013

Takamaka Turkey Curry

Serves 4

What to do with your leftover Turkey?

Takamaka Turkey Curry


  •  500-600 g Cooked Turkey (brown and white meat chopped into bite-sized pieces
  •  1 level teaspoon cumin seeds
  •  1 level teaspoon fennel seeds
  •  1 level dessertspoon coriander seeds
  •  3 cardamom pods
  •  1-2 tablespoons Takamaka Virgin Coconut Oil
  •  1 large onion, chopped finely
  •  2 stalks celery, chopped into 1 cm pieces
  •  2 cloves garlic, crushed
  •  2 green chillies, deseeded and finely chopped
  •  2.5 cm piece root ginger, grated
  •  1 level teaspoon ground fenugreek
  •  1 level teaspoon ground turmeric
  •  1 heaped tablespoon plain flour
  •  725ml of vegetable stock

To serve:

  • 2 rounded tablespoons low fat crème fraîche
  • 1 level tablespoon fresh chopped coriander leaves or the the leaves from the top of the celery stalks, finely chopped


Dry-roast the cumin, fennel, coriander seeds and cardamom pods in a frying pan over a medium heat and toss for a couple of minutes until they ‘jump’ around the pan. Crush to a powder with a pestle and mortar

Add the Takamaka coconut oil to a large frying pan and saute the onion and celery for 5 minutes till soft and slighly brown at the edges. Add the garlic, chillies and ginger, saute for 1 minute, add the crushed spices plus the fenugreek, turmeric and flour. Stir well, add the turkey and continue stirring to coat all the pieces with the mix

Add the stock slowly, stirring, bring to a simmer yet again, then lower the heat, cover and cook very gently for 25 minutes

Remove from the heat, stir in the crème fraîche and sprinkle over the chopped coriander

Serve with brown basmati rice and ‘minted’ garden peas with wilted spinach or a mixed salad