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Serves: 4

Turkey Pasanda

  • Prep Time

    10 min.

  • Cooking Time

    15 min.

  • Method

    Direct

  • Prep Time

    10 min.

  • Cooking Time

    15 min.

  • Method

    Direct

Ingredients

Turkey  Curry 346X318
  • Marinade:
  • 500g cooked turkey, cubed
  • 4 heaped tbsp natural yogurt
  • 1 tbs mango chutney
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 4 cardamom pods, crushed
  • 1 tsp ground turmeric
  • Pasanda:
  • Veg oil
  • 1 onion, finely sliced
  • 1 piece on ginger 1 inch
  • 2 green chilli, sliced
  • 1 garlic, crushed
  • 3 tbs ground almond
  • 390ml chicken stock
  • 1 tsp garam masala
  • 20g butter
  • Coriander to garnish

Instructions

    This tasty Pasanda recipe is a great way to use up leftover Turkey.

    Method:
    • Mix the cubed turkey in a bowl with all the marinade ingredients and set aside.
    • Set the barbecue up for grilling (direct method) and pre heat the Gourmet BBQ System Wok.
    • Meanwhile prepare the onion, ginger, green chilli, garlic. Add a good glug of oil to the hot wok; the wok should smoke straight away. Add the onions and stir immediately. Cook until well coloured about 1-2 minutes.  Add the chilli, garlic and ginger plus a little chicken stock if the wok seems too hot.
    • Add the turkey and all the marinade stirring well. Add the stock, ground almonds, gram masala and butter and simmer for several minutes until the sauce is thick and the turkey has safely heated through. Serve with chopped coriander and sliced green chillies.
Ingredients
Instructions

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