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Turkey Curry

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Adjust Servings:
500 g turkey - chopped
1 tsp chili powder
1 tsp turmeric powder
1 cup water
salt as per taste
For Masala, you need
4 tbsp oil
2 large onions - sliced
3 large tomatoes - chopped
1 tbsp ginger and garlic paste
chilli powder as per taste
2½ tbsp coriander powder
2 tsp fennel seed powder
1 tbsp garam masala powder
salt as per taste
1 sprig of coriander leaves - chopped

Nutritional information

3146 kcal
55.97 g
104.76 g
279.19 g
349 mg
530 mg

Turkey Curry

  • Non Veg
  • 20 mins
  • Serves 4
  • Easy


  • For Masala, you need

How to make Turkey Curry

  • Wash and clean the chopped turkey. Combine the turkey, salt, chili powder, and turmeric powder, one tablespoon oil, add some water and pressure cook till 3
  • Cook for 15 minutes on low flame. Turn off the heat and leave the pressure cooker to release the pressure on its own. Open the cooker and keep it aside.
  • Blend onions and tomatoes into a fine puree. In a thick bottomed kadhai (wok) heat oil. Add the onion and tomato puree and mix well. Cover and cook till the oil separates from the mix. Keep stirring occasionally. To this mixture add ginger and garlic paste and fry for some more time.
  • Add salt, all the spice powders and mix well. Add the cooked turkey along with the liquid and mix well. Cover and simmer this for ten minutes.  Garnish it with chopped coriander leaves.


The world's largest producer of turkey meat is the United States. About 250,000,000 turkeys are raised for consumption every year. Turkeys are very popular in America and are traditionally consumed as part of the Thanksgiving feast every year.

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