• People

    Serves : 6

  • Prep Time

    20 min.

  • Cooking Time

    20 min.

  • Method



the Ingredients

Turkey  Curry 346X318
  • Paneer cheese
  • 1 tbsp vegetable oil
  • 1 tbsp coriander seeds, crushed
  • 500g Paneer cheese, cut into dice size cubes
  • Curry sauce
  • 2 tbsp vegetable oil
  • 2 cloves ground
  • 1 tsp red chilli powder
  • 2 cinnamon sticks
  • 2 tsp garam masala
  • 2 dried red chillies
  • 1 medium white onion sliced
  • 1 small thumb of ginger, peeled and finely grated
  • 2 fresh bay leaves
  • 1 whole roasted garlic bulb, peeled and mashed.
  • (Roast in the barbecue for 15-20 minutes or until soft, at 180-200°C)
  • 2 tbsp tomato puree
  • 2 tbsp mango chutney
  • 400ml natural yogurt
  • 1 tin chickpeas
  • 4 tbsp ground almonds or add more until the required thickness is achieved
  • 25g butter
  • Salt to taste


This curry is mild and creamy and is a great alternative to a meat curries. It also works well as a side dish.

  • Cook the Paneer cheese first. Pre-heat the Gourmet BBQ System Wok; add oil, coriander seeds then Paneer cheese. Brown evenly then take out and set aside.
  • After you have cooked off the cheese add a good glug of oil to the hot wok; the wok should smoke straight away. Add the ground cloves, red chilli powder, cinnamon sticks, garam masala and dried red chillies. Stir, and then add the onion, ginger and bay. Cook until well coloured, about 1-2 minutes.
  • Add the yogurt, tomato puree, mango chutney, natural yogurt, chickpeas, ground almonds, then finally add the butter.
  • Cook through until thick. Remove the wok off of the barbecue and allow to cool and rest for 10 minutes before serving.

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