Jungle style curry of turkey with fresh fenugreek

servings4
50 minutes

Ingredients

  • 1000g of turkey leg, boned and skinned, cut into 2 inch pieces
  • 5 cloves
  • cinnamon stick, 1 inch piece, broken in half
  • 2 black cardamom pods
  • 1/2 tsp black peppercorns
  • 1/4 tsp fenugreek seeds
  • 1 bay leaf
  • 4 onions, finely chopped
  • 1 tbsp of garlic, chopped
  • 1 tbsp of ginger paste
  • 2 tsp salt
  • 1 1/2 tsp red chilli powder
  • 1 tsp chilli flakes, red
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tomatoes, chopped
  • 120g of plain yoghurt
  • 2 green chillies, chopped
  • 500ml of water
  • 5 tbsp of fenugreek leaves, fresh, blanched for 1 minute, drained and chopped
  • 1/2 tsp fenugreek leaves, dried, crumbled between your fingers
  • 1/4 tsp garam masala
  • 1/2 lemon, juiced
  • 50ml of vegetable oil

Method

1
To begin, place a large, heavy-based pan over a medium heat and add the oil. Once hot, add the cloves, cinnamon, cardamom, peppercorns, fenugreek seeds and bay leaf and allow to sizzle. Once the spices change colour, add the onions and garlic and sauté until they are nicely cooked and golden brown
  • 50ml of vegetable oil
  • 5 cloves
  • cinnamon stick, 1 inch piece, broken in half
  • 2 black cardamom pods
  • 1/2 tsp black peppercorns
  • 1/4 tsp fenugreek seeds
  • 1 bay leaf
  • 4 onions, finely chopped
  • 1 tbsp of garlic, chopped
2
Add the ginger paste, salt, chilli powder, chilli flakes, cumin and coriander and turn the heat up to high. Cook for 2–3 minutes, stirring continuously. Add the turkey pieces and stir for 2 minutes until they are coated with the spices
  • 1 tbsp of ginger paste
  • 2 tsp salt
  • 1 1/2 tsp red chilli powder
  • 1 tsp chilli flakes, red
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1000g of turkey leg, boned and skinned, cut into 2 inch pieces
3
Add the tomatoes and cook for approximately 10 minutes, stirring constantly to ensure the spices do not stick to the bottom of the pan
  • 4 tomatoes, chopped
4
Once the oil starts to separate out from the masala around the edges of the pan, add the yoghurt and green chillies. Reduce the heat and bring back to the boil, stirring at regular intervals
  • 120g of plain yoghurt
  • 2 green chillies, chopped
5
Add the water, bring back to the boil, then turn down the heat and simmer for 20 - 20 minutes until the turkey is cooked through and the sauce is rich and thick. Stir in the blanched fenugreek leaves, followed by the garam masala, dried fenugreek leaves and lemon juice. Serve with rice or naan bread
  • 500ml of water
  • 5 tbsp of fenugreek leaves, fresh, blanched for 1 minute, drained and chopped
  • 1/2 lemon, juiced
  • 1/2 tsp fenugreek leaves, dried, crumbled between your fingers
  • 1/4 tsp garam masala