Bengali Turkey Curry

Bengali Turkey Curry is a modern British recipe (based on an original from the Bengal region of India) for a classic curry of turkey cooked in an onion and tomato sauce with turmeric, bay leaves and chilli powder. The full recipe is presented here and I hope you enjoy this classic British version of: Bengali Turkey Curry.

prep time

15 minutes

cook time

50 minutes

Total Time:

65 minutes

Additional Time:

(+1 hour marinating)

Serves:

6–8

Rating:

Tags : Curry Spice Recipes Vegetable Recipes British Recipes

Ingredients:

1 whole turkey (about 2kg) cut into serving pieces
2 onions, sliced
2 Malabathrum (Indian Bay Leaf), (tej patta) (or substitute cassia bark)
3cm length of cinnamon stick
4 cloves
1 large, ripe, tomato, chopped
1/4 tsp ground turmeric
salt and hot chilli powder, to taste
oil for frying

Method:

Combine the salt, turmeric, chilli powder and 2 tbsp oil in a bowl. Mix well then rub all over the turkey. Set aside to marinate for 1 hour.

At the end of this time heat oil in a large pan or wok and add the bay leaves, cloves and cinnamon. Fry for about 2 minutes or until aromatic then stir-in the onions and fry for about 6 minutes, or until golden brown. Turn the marinated turkey into the pan and fry over high heat for about 2 minutes, or until well browned. Add a little water then cover the pan and cook for about 6 minutes.

Stir-in the tomato (and more water if needed) and continue cooking for about 35 minutes, or until the turkey is tender and cooked through. Cook uncovered until the sauce has thickened then serve on a bed of rice.