Curry has become a very popular dish in the UK. At the end of the second world war curry grew in popularity due to a large number of South Asian immigrants. Since the 1990s a chicken tikka has been referred to as a true British dish.
We tend to eat curry a lot in our house. I have made a lot of tikkas and masalas so I thought it was time for a change. In this house a turkey is not just for Christmas. It’s a delicious meat that makes a good change from chicken. (Although if you can’t get turkey then you can use chicken.)
Instead of the traditional British curries I decided to make a buttered turkey curry and it was delicious. I’m sure the British amongst us won’t mind that it’s not a tikka or masala. As much as I love these curries I do enjoy a change too. We loved this dish and we hope you do too.
What’s your favourite curry apart from a tikka or a masala? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Vegetable grater
- Large frying pan or large saucepan with lid
- Small saucepan
- Turkey or chicken breast x 500g
- Leek x 500g
- Carrot x 1
- Courgette x 1
- Butternut squash x 1
- Tomatoes x 2 – 4 large (on the vine preferably)
- Green beans x 1 handful
- Coconut cream x 200mls
- Lemon x 1 juice
- Garlic x 2 – 4 cloves
- Fresh ginger x 1 inch piece
- Fresh turmeric x 2 centimetre piece or 2 tsps of dried
- Garam masala x 1 – 2tps
- Salt and pepper to taste
- Oil for the pan
- Butter x 2 tbsps
- Preheat the oven to 160°C or gas mark 3.
- Peel and slice the garlic.
- Grate the fresh ginger and turmeric, you can peel it if you want too but I normally just grate it.
- For the marinade, add coconut cream, lemon juice, garlic, ginger, turmeric, garam masala and salt and pepper to the large mixing bowl.
- Mix these ingredients together and add in the turkey or chicken.
- Set these ingredients aside in the fridge for a couple of hours or preferably overnight.
- Again mix all the turkey or chicken in the bowl until the meat is covered in the marinade.
- Peel, slice and dice the carrots, courgettes and butternut squash.
- Cut the tomatoes in half and then into quarters.
- Remove the top and the tail from the leek and slice it.
- Put a frying or large pan onto a high heat on the hob.
- Add the oil and butter to the base of the pan and wait for it to heat up.
- When the pan is hot add in the leeks and fry until they start to soften.
- It should take around 5 minutes before they start softening.
- Add in the carrots, courgettes and butternut squash.
- Fry until they start to soften.
- Again this will take a good 5 – 10 minutes.
- Finally add in the tomatoes and fry for a further few minutes.
- The tomatoes will take less time to soften so don’t need as long in the pan.
- Once everything is soft add in the meat and marinade and fry until the turkey or chicken goes a gold brown colour.
- Sprinkle over salt and pepper to taste.
- Then add in the green beans and stir everything together.
- Put the lid on and place in the oven for an 2 hours.
- After two hours remove from the oven and leave to cool.
- Then serve with rice or a side of your choice.
- Finally enjoy.
Buttered Turkey Curry was so yummy. It was a time consuming meal but the efforts were worth the results. Once everything was oven ready it was a great dinner to put in the oven and forget about for a few hours. All the ingredients are freezable so you could make two batches of this dish and freeze one for another occasion. Then you can defrost the meal and cook rice on the day you want to eat it. However you decide to eat this dish, as always, please enjoy. Thank you xxx