• 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
  • 1 small handful fresh coriander, to finish


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 2763kj 660kcal 33%
  • Fat 48.8g 70%
  • Saturates 35.6g 178%
  • Sugars 14.5g 16%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 603kj/144kcal

Each serving provides

18.8g carbohydrate 5.0g fibre 33.8g protein

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