Turkey Curry


  • 300g cooked turkey
  • 1 tin chopped tomatoes
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2cm root ginger, peeled and grated
  • 1tsp garam masala
  • 1tsp ground cumin
  • 1tsp turmeric
  • 400ml chicken stock
  • 2 tbsp philadelphia or greek yoghurt


Pour a small amount of the chicken stock into a pan, add the onion, and fry gently over a medium heat until soften, then add the ginger, garlic, turmeric, garam masala, and cumin, and stir well.

Cook for a further 2-3 minutes, so that the spices can release their fragrance, then add the tomatoes and the stock, simmer gently until the liquid is reduced and the sauce thickens slightly.

Add the philadelphia give it a stir, then add the turkey. Heat through and serve hot with rice or flat bread.

English Label Free Range Chicken

Adlington Turkey

Oak Smoked Ham

Apple Fed Cockerel

Free Range Turkey

Cockerel Cushion

Shopping Basket
Scroll to Top