Turkey Keema Curry is a modern British recipe (based on an Indian original) for a classic curry of minced (ground) turkey and peas in a lightly-spiced chicken stock gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Turkey Keema Curry.
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Keema means mince and this economical curry uses turkey mince. You can also substitute the mince with finely-chopped cooked turkey as a way of using-up roast turkey leftovers. The recipe would also work with minced (ground) chicken or pork.
Ingredients:
1 tbsp vegetable oil
500g turkey breast mince
1 onion, finely chopped
3 garlic cloves, finely chopped
a thumb-sized piece ginger, finely chopped
2 green chillies, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
400ml chicken stock
250g frozen peas
a small bunch of coriander, finely chopped
juice of ½ lemon
salt and freshly-ground black pepper, to taste
4 rotis, warmed
Method:
Heat the vegetable oil in a frying pan and cook the turkey mince over a high heat for 5 minutes until it's starting to brown and the liquid has evaporated. If using finely-chopped or minced (ground) cooked turkey fry for 2 minutes only, until warmed through and just starting to colour.
Turn the heat down, add the onion with a pinch of salt and cook for 5 minutes until beginning to soften. Add the garlic, ginger and chillies, and cook for a further 5 minutes until the onion has softened. Stir in the spices and cook for 2 minutes, then pour in the stock and simmer for 20 minutes.
Add the peas and cook for 5 minutes more, then add the coriander, lemon juice and adjust the seasoning to taste.
Spoon the kheema matar into bowls and serve with rotis.
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