Butter Turkey Curry Recipe
User Reviews
4.9
Butter Turkey Curry Recipe
Description
The Butter Turkey Curry Recipe begins by browning chopped onions until caramelized, forming a flavorful base. Fresh ginger and garlic are added along with a blend of ground spices including garam masala, turmeric, coriander, cumin, and cardamom seeds to deepen the aroma. Following this, crushed canned tomatoes and a small amount of water simmer together, creating a rich sauce.
After blending the sauce smooth, shredded cooked turkey is stirred in with cream (or yogurt or coconut milk) and almond butter for a creamy texture and nutty undertone. Coconut sugar is added to counterbalance the tomato's acidity, resulting in a mildly sweet and spiced curry with a smooth mouthfeel. Sea salt is adjusted to taste.
This butter turkey curry works well as a comforting entree accompanied by rice or flatbreads. It offers a practical way to transform leftover turkey into a flavorful curry with layered spice profiles and creamy smoothness. The recipe notes suggest substituting leftover chicken or cooking raw turkey pieces directly in the sauce.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 medium onion roughly chopped, yellow
- 3 tablespoons ginger chopped
- 6 cloves garlic crushed
- 28 ounce tomato canned; crushed or diced
- 1 lb turkey shredded, cooked
- ¼ cup cream or yogurt or coconut milk
- 2 tablespoons almond butter
- 2-4 tablespoons coconut sugar
- salt to taste, sea salt
The Spices
- 1 tablespoon garam masala
- 1 teaspoon Turmeric ground
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ¼ to 1 to 1 teaspoon chili powder depending on how spicy you like your curry
- cardamom seed seeds from 4 pods
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it is well browned, about 10 minutes. While the onion is cooking, place all the spices into a small bowl.
- Add the ginger, garlic, and spices to the pot and cook for 1 minute. Add the tomatoes and a half cup of water to the pot and scrape the bottom of the pot to remove any stuck on bits. Let the pot simmer, partially covered to reduce splatters, for 15 minutes.
- Carefully transfer to a blender and blend on high until smooth. Return the curry to the pot, add turkey, cream (or yogurt or coconut milk), almond butter, and sugar and heat through. Season to taste with sea salt.
Notes
- Use leftover shredded turkey or chicken to save time and infuse flavor.
- Raw turkey can be added directly to the sauce and simmered until cooked through.
- Garam masala can be substituted with curry powder for a slightly different spice profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 469kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 37g | 74% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 426mg | 18% |
| Potassium | 866mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 25mg | 28% |
| Calcium | 146mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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