Preparation: 20 mins

Cooking: 30 mins

Serves: 4


  • 45ml (3 tbsp) vegetable oil
  • 500ml (2 cups) chopped onions
  • 10ml (2 tsp) garlic, crushed
  • 5cm (2 in) fresh ginger, peeled and finely chopped
  • 1 bay leaf
  • 1.25ml (¼ tsp) salt
  • 1.25ml (¼ tsp) turmeric powder
  • 450g (1lb) cooked turkey, cut into bite-sized pieces
  • 2 green chillies, finely chopped
  • 5ml (1 tsp) cumin powder
  • 5ml (1 tsp) ground cayenne
  • 250ml (1 cup) chopped tomatoes
  • 15ml (1 tbsp) tomato puree
  • 2.5ml (½ tsp) white vinegar
  • 10ml (2 tsp) brown sugar or jaggary
  • 1 fresh lime, juiced
  • 125ml (½ cup) water


  1. Heat oil in a heavy saucepan. Add the onions, garlic, bay leaf, salt and turmeric powder and fry until the mixture turns golden brown. It should take about 5 minutes.
  2. Add the turkey to the pan and brown the meat.
  3. The other spices: chillies, cumin and cayenne should now be added and stirred in thoroughly.
  4. Add the tomatoes and fry until they form a shiny paste and the oil starts to separate.
  5. Add the tomato puree, vinegar, lime juice, sugar and water.
  6. Taste and adjust seasoning as needed. Simmer for 10 minutes then turn off the heat and let it rest for 10 minutes.
  7. Sprinkle chopped coriander on top and garnish with a slice of lime.

Image & Recipe credit: Turkey Curry