Creamy Turkey Autumn Curry


This is different, in a good way

The clocks have gone back, it’s constantly raining and you won’t be able to set foot in your house without a trail of leaves being stuck to your shoes. So why not console yourself by making Creamy Turkey Autumn Curry from Two Chubby Cubs?

This recipe is an interesting Thai-style twist on a conventional, frankly boring, chicken casserole. There’s loads of flavour coming from the chilli, ginger, turmeric, squash, coconut milk and coriander. And I applaud any recipe that gives the humble turkey star billing over chicken. I really enjoyed this.

There are few things I loathe more in the kitchen than prepping butternut squash. However, it is a great ingredient and I’d recommend adding thai-style butternut squash soup, curried butternut squash and apple soup and beef kofta curry to your winter meal plans.

Recipe: Creamy Turkey Autumn Curry

Calories: 343 per serving

Serves: 4

Book: Two Chubby Cubs – The Cookbook

Prep time: Approx 35 mins

Cooking time: Approx  25 mins

Ingredients:

  • 600g turkey breast (diced)
  • 1 onion (diced)
  • 3 cloves of garlic (crushed)
  • 1 red chilli (finely diced)
  • 2.5cm ginger (grated)
  • 1 tsp ground turmeric
  • 2 red peppers (finely diced)
  • 2 carrots (peeled and thinly sliced)
  • 1 butternut squash (peeled and chopped into 2.5cm cubes)
  • 250ml chicken stock
  • 1 x 400g tin of light coconut milk
  • 4 spring onions sliced (to serve)
  • A handful of chopped fresh coriander (to serve)

Cost per portion: Approx £2.10

Method:

Heat a large frying pan over a medium heat and spray with a little oil. Add the turkey to the pan and cook until no pink remains.

Add the onion, garlic, chilli, ginger and turmeric to the pan and fry quickly for about 2 minutes, then add the peppers, carrots and butternut squash and stir.

Add the chicken stock and coconut milk, bring to the boil, and cook for about 15 minutes.

Serve in bowls, topped with the sliced spring onions and the coriander.

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