Turkey Biryani Curry

Turkey Biryani Curry


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This tasty mix of meat, tomatoes, coconut milk, spices and rice is a perfect way to use up leftover turkey or chicken.


Serves: 4 

  • 500g cooked turkey or chicken meat
  • 400g cooked basmati rice
  • 3 tbsp vegetable oil
  • 2 cloves
  • 2 bay leaves
  • 1 star anise
  • 2cm piece of cinnamon stick
  • 1 tsp cumin seeds
  • 4 medium size onions, thinly sliced
  • pinch of salt
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 green chilli, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon black pepper
  • 1 teaspoon garam masala
  • 400ml can tomatoes
  • 200ml coconut milk
  • salt to taste
  • 2 tbsp coriander leaves, freshly chopped

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Place the turkey or chicken meat in a steamer to heat through and then keep it warm.
  2. Heat the oil in a pan; add the cloves, bay leaves, star anise, cinnamon stick and cumin seeds.
  3. As the spices crackle in the heat, add the sliced onion and a pinch of salt, sauté until golden.
  4. Stir-in the ginger, garlic and chilli, sauté for 2 minutes or until cooked.
  5. Add the turmeric, coriander, black pepper and garam masala and sauté for 1 minute before adding the tomatoes.
  6. While stirring, bring to simmer and cook for further 2-3 minutes and then add coconut milk and simmer for further 2-3 minutes. Check for seasoning.
  7. When ready to serve, stir in turkey or chicken into the sauce and heat for a minute and add rice and mix lightly with a fork, and garnish with coriander leaves

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