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Creamy clotted cream turkey curry

lovely leftovers

For as long as I can remember, my brother John and I have braved the cold waters as part of the annual Boxing Day sea swim. After taking the icy plunge, we head home knowing the treat that waits for us – Mum’s famous turkey curry. Made special with her secret ingredient – a generous a spoonful of wonderful Rodda’s clotted cream. Warming and delicious, it’s the real prize for chilly champions!

ingredients 12 ingredients
Prep 10 minutes Cooking 40 minutes
user icon Serves 4 servings people
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  • 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, cubed
  • 125g Rodda’s Cornish clotted cream
  • 125g Greek style yogurt
  • 2 tbsp chopped coriander


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 whiz 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 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.

Enjoy a heart warming delicious curry, perfect as a seasonal treat.

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