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Turkey Curry

Turkey Curry

  • Author: The Cooking Jar
  • Yield: 4 1x


  • 1 lb. cooked turkey breast, cubed
  • 1 tablespoon ghee
  • 2 shallots, diced
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon ginger, minced
  • 3 cloves
  • 1 cinnamon stick
  • 3 green cardamoms
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 2 cups coconut milk
  • 1 plum tomato, cut into wedges
  • 1/2 cup raisins
  • 2 tablespoons cashew nuts
  • 1 teaspoon lemon juice
  • Salt to taste


  1. Over medium high heat, melt the ghee and saute the shallots, garlic, ginger, cloes, cinnamon stick and cardamoms until fragrant
  2. Add in the turkey and stir to combine
  3. Pour in 2 cups of coconut milk and mix well
  4. Add cumin powder, coriander powder, chili powder, garam masala, turmeric powder and salt to taste. Simmer for 5 minutes
  5. Grind the cashew nuts into a powder with a coffee grinder or pound it with a mortar and pestle
  6. Add in cashew nut powder to thicken the curry and simmer for another 5 minutes, until the curry has thickened
  7. Toss in the raisins and tomato wedges and stir gently to combine
  8. Add lemon juice and mix well
  9. Dish and serve hot