Sri Lankan turkey curry
Serves 4 | prep 20 mins | total time
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 10 green cardamom pods, cracked open
- 10 cloves
- 2 onions, thinly sliced
- 4 fat garlic cloves, crushed
- 50g peeled root ginger, finely grated
- 2 tbsp medium curry powder (or try making your own, see below)
- 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
- 500g cooked turkey or chicken, shredded
- 1 tbsp lime juice
- fresh coriander, to finish
Make to the end of step 2 up to a day ahead. Cool, cover and chill.
- 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.
- 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.
- 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.
Tip If you prefer your curry less spicy, leave out the green chillies. Serve with steamed basmati rice.