- Mix together the organic plain flour, organic Madras curry powder, sea salt and organic black pepper. Coat the turkey with this mixture, shaking off any excess. Leave for 30 minutes. Heat oil and butter in a heavy-bottomed saucepan and lightly brown the turkey pieces. Remove and set aside. Sauté the onions, organic cumin seeds, organic fennel seeds and organic bay leaf until the onion is translucent. Chop the tomatoes and add to the onion in the saucepan.
- Add the second organic Madras curry powder, organic turmeric, garlic and green chillies. Cook until a thick sauce has formed. Return the turkey and cook for 5 minutes. Add the yoghurt and heat through - do not boil as the yoghurt will then curdle.
- Just before serving sprinkle on organic garam masala and coriander leaves. Serve with rice, dhal and vegetable curry, e.g. fenugreek vegetables.
Christmas Turkey Curry
Ingredients
| 1kg | turkey, roughly cut into cubes |
| 3tsp | organic Madras curry powder |
| 10tbsp | organicplain flour |
| Steenbergs Organic Fleur de sel, to taste | |
| ½tsp | organic Indian black pepper, coarsely ground |
| 3tbsp | butter |
| 2tbsp | sunflower oil |
| 2 | large onions, finely sliced |
| 2tsp | organic cumin seeds |
| 2tsp | organic fennel seeds |
| 1 | organic bay leaf |
| 1 | garlic clove, crushed and finely sliced or organic garlic granules |
| 1 | 410g can whole tomatoes |
| 2tsp | organic Madras curry powder |
| 1tsp | organic turmeric |
| 2 | green chillies, deseeded and finely chopped (or less to taste) |
| 500ml | natural yoghurt |
| 1tsp | organic garam masala |
| ½ bunch coriander leaves, chopped |
Method
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