About this recipe:This is an easy turkey curry, packed with flavour. Perfect served over steamed rice. You can use either fresh or leftover turkey, and can easily double, treble or quadruple the recipe.
1 tablespoon rapeseed oil
1/8 teaspoon Chinese five spice powder
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1 pinch cayenne pepper
1/8 teaspoon salt
160g skinless dark turkey meat, cut into small pieces
3 tablespoons chicken stock
1/4 teaspoon curry powder
1/4 teaspoon turmeric
1 1/2 teaspoons rice vinegar
2 tablespoons coconut milk
4 tablespoons chopped carrot
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Method Prep:15min › Cook:13min › Ready in:28min
Heat oil in a frying pan over medium heat. Add Chinese five spice powder, garlic powder, ginger, cayenne and salt. Add turkey and cook for 3 minutes until turkey is seared and coated with seasonings.
Add stock, curry powder, vinegar and coconut milk. Stir and cook over medium heat for 5 minutes.
Add turmeric and vegetables and bring to the boil. Cook for 3 to 5 minutes until vegetables are crisp but tender. Serve over rice.