Photo: Dan Jones
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 10 green cardamom pods, cracked open
- 10 cloves
- 2 onions, thinly sliced
- 4 fat garlic cloves, crushed
- 50 g peeled root ginger, finely grated
- 2 tbsp medium curry powder
- 1 tsp hot chilli powder
- 1 tsp turmeric
- 1 x 230g tin chopped tomatoes
- 1 x 400ml tin coconut milk
- 2 tsp light brown soft sugar
- 20 curry leaves, fresh or dried
- 3 green chillies (optional), slit lengthways
- 1 x 250ml carton coconut cream
- 500 g cooked turkey or chicken, shredded
- 1 tbsp lime juice
- fresh coriander, to finish
Heat the oil in a large, deep heavy-based frying pan. Add the cinnamon, cardamom pods and cloves and leave them to sizzle for a few seconds. Add the onions and fry them gently for 5 minutes until soft and golden. Add the garlic and ginger and fry for 1 minute, then add the curry powder, chilli powder and turmeric and fry gently for another minute.
Add the tomatoes, coconut milk, sugar, curry leaves, green chillies, if using, and a little salt. Cover with a lid; simmer gently for 20 minutes.
Uncover, add the coconut cream and the cooked turkey, recover and simmer for 5 minutes until piping hot. Stir in the lime juice and serve sprinkled with coriander.
Kitchen secret: if you prefer your curry less spicy, leave out the green chillies. Serve with steamed basmati rice.