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Turkey Korma with Cranberry and Vegetable Pilau Rice

Sweet and mildly spiced, this recipe is a great way to use up leftover turkey after the festive period

2 out of 3 Difficulty
1 out of 3 spice levels Mild
50 mins Preparation

Ingredients

Serves 4 people

Turkey & Cranberry Korma

  • 1 tbsp Oil
  • 60g Patak’s Korma Curry Spice Paste
  • 1 Onion Chopped
  • 150ml Single Cream
  • 1 tsp Sugar
  • 350g Turkey Breast Diced
  • 1 tsp Chopped Fresh Coriander
  • Salt To Taste
  • Cranberries to Taste

Vegetable Pilau Rice

  • 1.5 tbsp Butter/Ghee
  • 3 Whole Cloves
  • 2 Whole Cardamom
  • 1 Bay Leaf
  • 250g Basmati Rice
  • 1 Medium Diced Carrot
  • 1 Handful Diced Green Beans
  • 1 tsp Turmeric
  • 650ml Water
  • Salt to taste

Method

Turkey & Cranberry Korma

  1. Heat the oil in a pan and fry the chopped onion over a low heat for 5 minutes.
  2. Add the Patak’s Korma Curry Spice Paste and the diced turkey and fry together for 2 - 3 minutes.
  3. Sprinkle with a little water to prevent the turkey sticking to the bottom of the pan.
  4. Add in the sugar.
  5. Add the cream and stir well, cook gently for 10 - 15 minutes stirring occasionally.
  6. Season with salt if necessary and allow to cook for another 2 – 3 minutes.
  7. Top with cranberries and chopped coriander to taste.

Vegetable Pilau Rice

  1. Wash the rice 2-3 times, leave to soak in fresh water for 20 minutes then drain well.
  2. Lightly cook the carrots and green beans, drain and keep aside.
  3. Heat the oil in a pan and add all the spices (except the Turmeric), when they begin to crackle add the drained rice, salt and turmeric and mix well.
  4. Pour the water over the rice mixture and bring to the boil, simmer for approximately 10 minutes until the water is absorbed and the rice cooked.
  5. Fluff the rice up with a fork, mix in the cooked vegetables and serve with the Turkey and Cranberry Korma.
  • Serves 4 people

    Turkey & Cranberry Korma

    • 1 tbsp Oil
    • 60g Patak’s Korma Curry Spice Paste
    • 1 Onion Chopped
    • 150ml Single Cream
    • 1 tsp Sugar
    • 350g Turkey Breast Diced
    • 1 tsp Chopped Fresh Coriander
    • Salt To Taste
    • Cranberries to Taste

    Vegetable Pilau Rice

    • 1.5 tbsp Butter/Ghee
    • 3 Whole Cloves
    • 2 Whole Cardamom
    • 1 Bay Leaf
    • 250g Basmati Rice
    • 1 Medium Diced Carrot
    • 1 Handful Diced Green Beans
    • 1 tsp Turmeric
    • 650ml Water
    • Salt to taste
  • Turkey & Cranberry Korma

    1. Heat the oil in a pan and fry the chopped onion over a low heat for 5 minutes.
    2. Add the Patak’s Korma Curry Spice Paste and the diced turkey and fry together for 2 - 3 minutes.
    3. Sprinkle with a little water to prevent the turkey sticking to the bottom of the pan.
    4. Add in the sugar.
    5. Add the cream and stir well, cook gently for 10 - 15 minutes stirring occasionally.
    6. Season with salt if necessary and allow to cook for another 2 – 3 minutes.
    7. Top with cranberries and chopped coriander to taste.

    Vegetable Pilau Rice

    1. Wash the rice 2-3 times, leave to soak in fresh water for 20 minutes then drain well.
    2. Lightly cook the carrots and green beans, drain and keep aside.
    3. Heat the oil in a pan and add all the spices (except the Turmeric), when they begin to crackle add the drained rice, salt and turmeric and mix well.
    4. Pour the water over the rice mixture and bring to the boil, simmer for approximately 10 minutes until the water is absorbed and the rice cooked.
    5. Fluff the rice up with a fork, mix in the cooked vegetables and serve with the Turkey and Cranberry Korma.