Turkey & Coconut Curry with Raita {inspired by Cyrus Todiwala}
I recently went along to a Masterclass with Cyrus Todiwala where he took turkey curry to a whole new level. Inspired by him, I made this Turkey and Coconut Curry which is like a dry stir fry and can be served in different ways with a lovely mint and coriander raita. I've saved quite a few calories using desiccated coconut instead of coconut cream.
My sister came round and we stuffed it in chapatis with roast squash drizzled with mint and coriander raita. It was great 'in front of a film at home' food. We've also eaten it with rice and green veggies without the raita and with naan and salad. You can add half a can of chopped tomatoes to the pan if you prefer more of a sauce with your rice.
A great tip I picked up from Cyrus is to fry the spices first to release the essential oils which gives the flavour. It adds depth of flavour to this dish, which is fairly spicy with a lovely coconut flavour. It's a great, versatile dish which works really well with fresh turkey. Check out British Turkey for loads more brilliant turkey recipes.
Turkey and Coconut Curry with Mint and Coriander Raita
- Serves: 3-4
- Time: 15 minutes prep + 15 minutes cooking
- Cost: £1.58 per serving*
- Calories: 283 per serving*
*turkey and coconut curry and raita only based on four sharing
Ingredients:
For the turkey and coconut curry:
- 2 tablespoons sunflower oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 4 cloves garlic, crushed
- small piece fresh ginger, finely grated
- 1 red chilli, finely chopped
- 1 teaspoon brown sugar
- 600g diced fresh turkey thigh or breast
- 2 tablespoons desiccated coconut
- Salt and pepper to taste
For the mint and coriander raita:
- 200g Greek yoghurt
- 2 teaspoons mint sauce (from a jar) or finely chopped fresh mint
- 2 teaspoons finely chopped coriander
- Squeeze of lemon (if using mint sauce from a jar you might not need)
- Pinch of salt to taste
To serve (some ideas):
- Rice, naan bread or chapattis
- Roast squash or sweet potatoes, green salad or steamed vegetables
- Fresh coriander to garnish
Method:
- Start by making the mint and coriander raita. Place the yoghurt, mint and coriander in a bowl and gently stir until well combined (do not whisk or the consistency will become very runny). Add a squeeze of lemon and salt to taste. Place in the fridge until ready to serve.
- Heat the sunflower oil in a saucepan and add the coriander, cumin and turmeric. Stir fry for around 30 seconds until fragrant. Then add the garlic, chilli, ginger and sugar and stir fry for another minute until they have softened slightly.
- Add the fresh turkey, desiccated coconut and season to taste. Stir fry for around 6-8 minutes until just cooked through - do not over cook or it will become dry. To check if it's cooked, cut a piece of turkey open and if it's white in the middle it's cooked but if it's pink it's not ready.
- Serve the turkey coconut curry with rice, naan bread or chapattis (or a mixture of them) with vegetables or salad. Drizzle the mint and coriander raita over the top.
This is a sponsored post. All words, opinions and photos are my own.
