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Madras Turkey Curry

If your family can handle a nice dose of spice during the festive period, then don’t hold back on serving up this festive Madras. Coriander, cumin, turmeric and chillies in our Madras paste bring a whole new lease of life to those leftovers.

1 out of 3 Difficulty
3 out of 3 spice levels Hot
30 mins Preparation

Ingredients

Serves 4 people

  • 2 tbsp vegetable oil
  • 1 large onion onion, diced
  • 2 tbsp Patak's Madras Paste (or 1 Patak's Madras Paste Pot)
  • 250g canned chopped tomatoes
  • 2 tbsp yogurt
  • 2 tbsp fresh coriander, chopped
  • Salt to taste
  • 300ml water
  • 400g leftover Turkey, diced

Method

  1. Heat the oil in a pan and fry the diced onion for 3 minutes.
  2. Add the Patak's Madras Paste and 50ml water, and continue to fry for a further 2 minutes.
  3. Add the chopped tomatoes and cook for 5 minutes.
  4. Add the diced turkey leftovers and cook for 5-10 minutes, adding water as necessary if the sauce is too thick.
  5. Add the yogurt, add salt to taste, and add the chopped coriander.
  6. Cook for another 5 minutes, or until the turkey is tender and cooked through.

  • Serves 4 people

    • 2 tbsp vegetable oil
    • 1 large onion onion, diced
    • 2 tbsp Patak's Madras Paste (or 1 Patak's Madras Paste Pot)
    • 250g canned chopped tomatoes
    • 2 tbsp yogurt
    • 2 tbsp fresh coriander, chopped
    • Salt to taste
    • 300ml water
    • 400g leftover Turkey, diced
    1. Heat the oil in a pan and fry the diced onion for 3 minutes.
    2. Add the Patak's Madras Paste and 50ml water, and continue to fry for a further 2 minutes.
    3. Add the chopped tomatoes and cook for 5 minutes.
    4. Add the diced turkey leftovers and cook for 5-10 minutes, adding water as necessary if the sauce is too thick.
    5. Add the yogurt, add salt to taste, and add the chopped coriander.
    6. Cook for another 5 minutes, or until the turkey is tender and cooked through.

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