Prep Time: 5 mins Cook Time: 40 mins Serves: 2 - 4 people
One of our favourite Friday Night Fakeaways, developed for Discover Delicious by our friend Natalie, aka ‘The Photographer’s Table’, this Sri Lankan Turkey Curry is a real treat for the tastebuds! Why not give it a whirl this weekend?
- 3tbsp Coconut Oil
- ½ Onion, Chopped
- 2 Garlic Cloves, Minced
- 1 Inch Ginger, Minced
- 3tbsp Parva Spices Jaffna Curry Powder
- 1 Cinnamon Stick
- ½Tsp Salt
- 1tsp Cayenne Pepper
- 1tbsp Sweet Paprika
- 900g Cooked Turkey
- 1 Green Chilli, Chopped With or Without Seeds
- 3 Tomatoes, Cut Into Cubes
- 2tsp Brown Sugar
- 2tsp Apple Cider Vinegar
- 1 Tin Coconut Milk
- Water, If Needed
1.Add the coconut oil in to a large saucepan and heat the oil over medium heat.
2. Add the onion, garlic and ginger to the heated oil and cook until softened.
3. Add Jaffna powder, cayenne pepper, paprika, cinnamon and mix to combine.
4. Cook for a few minutes until you start to smell the spices.
5. Add the turkey, green chilli, a pinch of salt, the tomatoes, 1 tsp sugar, and mix to coat.
6. Cook for 10 minutes with the lid off, on medium high heat.
7. Stir frequently to make sure the turkey or the spices don’t burn.
8. Add coconut milk and vinegar, and bring the curry to a boil. If you want more sauce, add
9. Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes, stirring
10. Season with salt to taste.
11. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt,
or vinegar to your taste.
12. If the sauce is too thin, or there’s too much of it, uncover and simmer the curry for a further
10 minutes or longer. This step is optional, but it will allow the water to evaporate and the
sauce to thicken.
13. Turn off the heat and let the turkey cool down slightly. Serve with rice.