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Sri Lankan Turkey Curry

Aromatic Sri Lankan turkey curry using homemade roasted curry powder, coconut milk, and fragrant spices to repurpose Christmas leftovers.

TurkeyDairy FreeGluten FreeCurryChristmas LeftoversSri Lankan
Estimated Nutrition
Calories
715.1
kcal / serving
2860.5 kcal total
Carbs
22.2g
per serving
88.6 g total
Fat
46.3g
per serving
185.2 g total
Protein
55.1g
per serving
220.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals
1
tbsp
Long Grain Rice
uncooked
Liquids
400
ml
Coconut Milk
canned
1
tbsp
Lime Juice
freshly squeezed
Meat
750
g
Turkey
cooked, cut into pieces
NutsSeeds
50
g
Coriander Seeds
25
g
Cumin Seeds
25
g
Fennel Seeds
7.5
cm
Cinnamon Stick
piece
1.5
tsp
Fenugreek Seeds
0.5
tsp
Cloves
0.5
tsp
Cardamom Seeds
taken from about 10 green pods
0.5
tsp
Black Mustard Seeds
1
tsp
Black Peppercorns
3
piece
Kashmiri Chillies
dried
15
cm
Cinnamon Stick
broken into smaller pieces
10
piece
Cardamom Pods
bruised
10
piece
Cloves
40
g
Garlic
crushed to a paste
2
tbsp
Roasted Sri Lankan Curry Powder
homemade
1
tsp
Kashmiri Chilli Powder
1
tsp
Ground Turmeric
20
piece
Curry Leaves
fresh
4
piece
Pandan Leaf
4cm pieces
1
stalk
Lemongrass
bruised
1
tsp
Salt
to taste
OilsFats
2
tbsp
Coconut Oil
or vegetable oil
Vegetables
350
g
Onions
thinly sliced
25
g
Ginger
finely grated
200
g
Chopped Tomatoes
canned
3
piece
Green Cayenne Chillies
split open

Method

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