Name: Sri Lankan Spiced Turkey Delight
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 25g fennel seeds; ½ tsp cloves; ½ tsp black mustard seeds; 3 dried red kashmiri chillies; 2 tbsp coconut or vegetable oil; 10 cloves; 350g, sliced onions or shallots; 2 tbsp roasted sri lankan curry powder; 1 tsp kashmiri chilli powder; 200g canned chopped tomatoes; 4 pieces pandan leaf; 3, split green cayenne chillies; 400ml canned coconut milk; 750g-800g, diced turkey; 1 tbsp freshly squeezed lime juice

Serves 4

Added

Pantry items

25g fennel seeds
½ tsp cloves
½ tsp black mustard seeds
3 dried red kashmiri chillies
2 tbsp coconut or vegetable oil
10 cloves
350g, sliced onions or shallots
2 tbsp roasted sri lankan curry powder
1 tsp kashmiri chilli powder
200g canned chopped tomatoes
4 pieces pandan leaf
3, split green cayenne chillies
400ml canned coconut milk
750g-800g, diced turkey
1 tbsp freshly squeezed lime juice

Remove items you already have in your ingredients list above to see the difference.

- dried red kashmiri chillies3
  0.55
- coconut or vegetable oil2 tbsp
  1.45
- onions or shallots350g, sliced
  0.69
- roasted sri lankan curry powder2 tbsp
  0.89
- pandan leaf4 pieces
  0.49
- green cayenne chillies3, split
  0.55
- canned coconut milk400ml
  0.55
- turkey750g-800g, diced
  2.19
- freshly squeezed lime juice1 tbsp
  0.79
Total8.15

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Step 1

Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice with 600ml of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 10-12 minutes until the water is absorbed and the rice is tender.

Step 2

While the rice is cooking, thinly slice the onions. Heat 1 tbsp of vegetable oil in a frying pan over medium heat. Add the onions and fry until golden brown and crispy, about 8-10 minutes. Remove and set aside.

Step 3

In the same pan, add another tablespoon of vegetable oil. Add crushed garlic, grated ginger, cardamom pods, and the cinnamon stick. Sauté until fragrant, about 2 minutes.

Step 4

Add the turkey breast pieces to the pan and cook until lightly browned on all sides, about 5 minutes. Stir in the curry powder, turmeric, chilli powder, and coriander seeds. Cook for another 2 minutes, stirring to coat the turkey evenly.

Step 5

Pour in the coconut milk, season with salt and black pepper to taste, and simmer on low heat for 15 minutes until the turkey is cooked through and the sauce has thickened slightly.

Step 6

Serve the spiced turkey over the cooked basmati rice, garnished with crispy fried onions and a handful of fresh coriander leaves.

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