- 2 cups cooked turkey, shredded or diced
- 1 tablespoon oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder or curry paste
- 2 tablespoons tomato paste or 1 cup diced tomatoes
- 1 cup coconut milk or cream
- 1/2 cup chicken or turkey broth (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes (optional)
- 2 tablespoons fresh cilantro (optional)
- 1 tablespoon lime juice (optional)
- Heat oil or butter in a large pan over medium heat. Add onion and cook until soft and translucent.
- Stir in garlic and ginger, cooking until fragrant.
- Add curry powder or paste and cook for 1 minute to release aroma.
- Mix in tomato paste or diced tomatoes and stir well.
- Pour in coconut milk and broth if using, then bring to a gentle simmer.
- Add cooked turkey and stir to coat in sauce. Simmer for 10–15 minutes until heated through.
- Season with salt, pepper, and chili flakes if desired.
- Finish with lime juice and cilantro if using.
- Serve hot with rice, naan, or flatbread.
Notes
- Use yogurt instead of coconut milk for a tangier flavor.
- Add vegetables like spinach, peas, or potatoes.
- Adjust spice level with chili or curry strength.
- Simmer longer for a thicker sauce.
- Store and reheat with a splash of liquid if needed.
- Author: oussama
- Prep Time: 10 minutes
- Cook Time: 20 minutes