Turkey Curry with Hot Garlic Pickle Recipe


Serves 4

For the turkey curry:

  • 400g leftover turkey meat, brown and white

  • 50g coconut oil

  • 150ml leftover gravy or chicken stock

  • 2 tbsp The Cherry Tree Sweet & Spicy Garlic with Nigella Seeds Chutney

  • 1 onion, roughly chopped

  • 1 red pepper, roughly chopped

  • 4 tbsp chopped tomatoes

  • 2 tbsp natural yogurt or double cream

  • 2 tbsp fresh coriander, finely chopped

  • ½ tsp sea salt

For the Boxing Day spices:

  • 1 red chilli, de-seeded and finely chopped

  • 2 cloves of garlic, diced

  • 1 tsp root ginger, grated

  • 1 tsp curry leaves or methi

  • 1 tsp Kashmiri chilli powder

  • 1 tsp garam masala

  • 1 tsp nigella seeds

  • 1 tsp ground coriander

  • ½ tsp fenugreek seeds

To serve:


  • In a large pan melt your coconut oil and stir in your spices, garlic, chilli and ginger to form a spice paste. Then add in your spiced chutney, onion, pepper, and turkey meat and cook for 4-5 minutes to brown.

  • Reduce the heat and add gravy or stock to deglaze the pan. Then stir in the tomatoes and half your fresh coriander. Cook for 30-40 mins and finish with yogurt. Season to taste.

  • Spread your naan bread with hot garlic pickle and warm in the oven for 4-5 minutes.

  • Serve the turkey curry with poppadoms, rice and bhajis.