Ingredients

The following ingredients have 4 Servings
  • 45ml (3 tbsp) vegetable oil
  • 300g (2 cups) chopped onions
  • 3 garlic cloves, crushed
  • 5cm (2 in) fresh ginger, peeled and finely chopped 
  • 1 bay leaf
  • 1g (¼ tsp) salt
  • 1g (¼ tsp) turmeric powder
  • 450g (1lb) cooked turkey, shredded
  • 2 green chillies, finely chopped
  • 2g (1 tsp) cumin powder
  • 2g (1 tsp) ground cayenne
  • 6 tomatoes, chopped
  • 15ml (1 tbsp) tomato puree
  • 2.5ml (½ tsp) white vinegar
  • 10ml (2 tsp) brown sugar or jaggary
  • 1 fresh lime, juiced

Instruction

  • Heat the oil in a heavy saucepan. 
  • Add the onions, garlic, ginger, bay leaf, salt and turmeric powder and fry until the mixture turns golden brown. It should take about 5 minutes.
  • Add the turkey to the pan and cover the meat in the onion spice mixture.
  • Add the chillies, cumin and cayenne and stir well.
  • Add the tomatoes and fry until they form a shiny paste and the oil starts to separate.
  • Stir in the tomato puree, vinegar, sugar and lime juice. If the curry seems a bit dry and you like it saucier, you can add up to 125ml (½ cup) of water.
  • Taste and adjust seasoning as needed. Simmer for 10 minutes then turn off the heat and let it rest for 10 minutes.
  • Sprinkle chopped coriander on top and garnish with a slice of lime. Enjoy!