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Turkey Curry (made with cooked turkey)

Serves 4 with an additional side dish and rice


450g cooked turkey
1-200g cooked leftover veg
1 medium onion
3 medium tomatoes
1 tablespoon finely chopped garlic
1 tablespoon finely grated ginger
1 teaspoon Panch Puran
2 teaspoons Yak Yeti Yak masala
2 whole Kashmiri chilies
2 teaspoons salt
One stick fresh curry leaves or 10 to 12 individual leaves
100 ml Cooking oil


Peel and finely sliced the onion
Roughly chop the tomatoes
Chop the turkey into large chunky pieces, roughly 2 inch– 4 cm pieces
In a wok or heavy bottomed frying pan, heat the oil until it’s shimmering but not smoking. Add the Kashmiri chilies and panch puran and fry until the seeds start to pop. Add the onions with 1/2 teaspoon of the  salt and fry, stirring occasionally the onions are translucent. It’s fine to brown them a little but you do not want to burn them. If you do find the onions starting to catch add a little water - 50ml / 1/4 cup should be enough. Once the onions are starting to turn translucent add the ginger, garlic and Yak Yeti Yak masala then keep an eye on the mixture as it will soon start to catch on the bottom of the pan. Once the onion and spice mixture starts to stick and brown add the tomatoes and another 1/2 teaspoon of salt. Again you might have to add a little water to prevent it the onions from burning. Cook until all the water has evaporated and the tomatoes have dissolved. This time you want to allow the mixture to stick a little as the tomatoes caramelise but you will need to stir well scraping the bottom of the pan frequently so the tomato doesn't burn.  Add the curry leaves, the remaining salt and enough water to make a gravy, roughly 250 mls / 1 cup. Allow this curry sauce to cook down and sick again. Finally add the turkey and any veg and stir well, being very careful when you stir it so as not to break up the chunks of turkey too much. Cook until the turkey is hot all the way through.  


  • Check the salt to your taste - if you salted the turkey for cooking you may need to use less salt than our recipe calls for.
  • If you're done with turkey at Christmas this recipe works just as well if you use frozen cooked turkey later in the year, just be sure to defrost it thoroughly before cooking.

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