How To Make A Turkey Curry

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Apr. 29, 2015

Chef Barry Lewis from My Virgin Kitchen is back with another episode of good food good times and showing you how to make a delicious turkey curry! Perfect for a night in with loved ones this winter season.


Turkey mince 400 Gram
Korma paste 2 Tablespoon
Butternut squash 1 Small
Cumin 1 Teaspoon
Onion 1 Large
Green pepper 1
Garlic 2 Clove (10 gm)
Chicken stock 200 Milliliter
Canned chopped tomatoes 400 Gram (1 can)
Mango chutney 2 Tablespoon
Coriander 1 Tablespoon
Olive oil 3 Tablespoon
Salt To Taste
Pepper To Taste



Preheat the oven.


In a roasting tray, place squash with olive oil, salt and pepper and roast in oven for 20 minutes, until it gets charred.

In bowl, combine turkey with korma paste, cumin, salt, pepper and mix well.

Shape into meatballs and fry in oil using frying pan for 5 minutes until Reduce browned.

Heat oil in a pan and sauté onions and peppers for 3-4 minutes until it turns soft. Add curry paste, garlic, tomatoes, stock and cook until it bubbles.

Reduce heat and add meatballs, mango chutney and squash. Cook for 10 minutes until it simmers and allow to thicken. Add water if necessary.

Garnish with coriander leaves.



Serve with rice or naan and enjoy!


Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 312Calories from Fat 129

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 383 mg15.96%

Total Carbohydrates 33 g11%

Dietary Fiber 6 g24%

Sugars 8 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet