Creamy clotted cream turkey curry
lovely leftovers
This turkey curry is made beautifully creamy and delicious with the magic ingredient – a spoonful of Rodda’s clotted cream.
12 ingredients
Prep 10 minutes
Cooking 40 minutes
Serves 4 servings people
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Ingredients
- 2 tbsp vegetable oil
- 1 onion, sliced
- 3 cloves garlic, crushed
- 2 tsp garam masala
- juice of 1 large lemon
- 2 green chilli, deseeded and finely chopped
- 3cm fresh ginger, peeled and finely chopped
- 3 tbsp fresh mint, finely chopped
- 500g cooked turkey
- 125g Rodda’s Cornish clotted cream
- 125g Greek style yogurt
- 2 tbsp chopped coriander
Method
- Heat half the oil in a large pan, add the onion, green chilli, ginger and garlic. Cook until the onions are a light golden brown.
- Add the garam masala and fry for a further 3 minutes.
- Mix in the lemon juice and leave to cool slightly.
- Place in a mini processor and pulse into a paste.
- Add the remaining oil and return the paste to the pan, then add the turkey and toss until coated in the paste.
- Add the Rodda’s clotted cream, yoghurt and mint, cover the pan and cook for about 30 minutes or until the turkey is fully heated through.
- Stir in the coriander leaves and season to taste.
- Serve with rice and naan bread and enjoy a heart warming delicious curry, perfect as a seasonal treat
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