Turkey Curry with Coconut Milk Recipe
A flavorful and creamy Turkey Curry made with tender cooked turkey, aromatic spices, and rich coconut milk. This easy stovetop recipe combines garlic, ginger, chilli, and a blend of spices to create a warm, comforting curry, enhanced by spinach and a touch of mango chutney, perfect served with rice and gluten-free naan breads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 500 g cooked turkey, or chicken
- 1 tbsp vegetable or coconut oil
- 1 large white onion, finely sliced
- 2 tsp frozen chopped garlic
- 2 tsp frozen chopped ginger
- 2 tsp frozen chopped chilli
- 2 tbsp tomato puree
- 1 x 400ml tin of full fat coconut milk
- 165 g frozen spinach
- 1 tbsp mango chutney, optional
- 3–4 tbsp natural yoghurt, or dairy free alternative
Spice Mix
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 tsp curry powder
- 1/2 tsp garam masala
- 1/2 tsp sea salt
Instructions
- Prepare the turkey: Roughly chop the cooked turkey (or chicken) and set it aside for later use.
- Sauté onions: Heat the oil in a large, lidded non-stick pan over medium heat. Add the sliced onions and fry for 5-7 minutes until they turn golden and translucent, creating a flavorful base.
- Add aromatics: Stir in the frozen chopped garlic, ginger, and chilli. Fry for an additional 2-3 minutes, ensuring the mixture is well combined and fragrant.
- Create spice paste: Add the tomato puree along with the turmeric, ground coriander, curry powder, garam masala, and sea salt. Fry for another minute, stirring continuously to form a thick, chunky spice paste.
- Simmer with coconut milk: Pour in the coconut milk and bring the mixture to a boil while stirring, then reduce heat to simmer for 4-5 minutes to meld flavors.
- Add spinach: Stir in the frozen spinach and continue to simmer for 5-10 minutes until the spinach has fully defrosted and is evenly incorporated.
- Incorporate mango chutney: If using, add 1 tablespoon of mango chutney and stir well to balance the savory flavors with subtle sweetness.
- Add turkey and yoghurt: Add the chopped turkey into the sauce, stir to coat it thoroughly, then mix in 3-4 tablespoons of natural yoghurt or dairy-free alternative. Heat gently for another 4-5 minutes until the turkey is warmed through.
- Serve: Serve the curry hot with rice, extra yoghurt, freshly chopped coriander, and gluten-free naan breads for a complete meal.
Notes
- You can substitute cooked chicken if turkey is unavailable.
- Adjust the amount of chilli to taste for desired spice level.
- Mango chutney adds a sweet contrast but is optional.
- Use dairy-free yoghurt for a vegan-friendly version.
- Ensure the pan is lidded to retain moisture while cooking the spinach.
- Great served with basmati rice and gluten-free naan for a complete gluten-free meal.
Keywords: Turkey curry, coconut milk curry, Indian turkey recipe, gluten free curry, stovetop curry, easy turkey dinner, coconut and spinach curry
Find it online: https://dinewithlily.com/turkey-curry-with-coconut-milk-recipe/
