Punjabi-style Turkey Curry

Ingredients

In this Punjabi adaptation of Tacchino alla canzanese, we replace the traditional Italian herbs and spices with Punjabi spices like cumin, coriander, turmeric, and garam masala. The tomato-based gravy is enriched with Punjabi flavors, giving the dish a distinctively spicy and aromatic taste. Additionally, we use traditional Punjabi cooking techniques to infuse the turkey with the flavors of the spices. We alse have the original recipe for Tacchino alla canzanese, so you can check it out.

• 500g (1.1 lb) turkey, cut into bite-sized pieces 500g (1.1 lb) turkey, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger. Cook for another minute until fragrant.
4. 4.
   Add the pureed tomatoes and cook until the oil separates from the mixture.
5. 5.
   Add the ground coriander, turmeric powder, garam masala, red chili powder, and salt. Mix well.
6. 6.
   Add the turkey pieces to the pan and coat them evenly with the spice mixture.
7. 7.
   Cover the pan and let the turkey cook on low heat for about 20-25 minutes, or until it is tender and cooked through.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Turkey — Make sure to cut the turkey into bite-sized pieces to ensure even cooking and maximum flavor absorption.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the curry.
• If you prefer a milder flavor, reduce the amount of red chili powder.
• To enhance the richness of the curry, you can add a tablespoon of ghee (clarified butter) at the end of cooking.
• Serve the Punjabi-style Turkey Curry with a side of raita (yogurt sauce) to balance the spices.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Punjabi-style Turkey Curry hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Present the Punjabi-style Turkey Curry in a deep serving dish, allowing the vibrant red color of the curry to stand out. Sprinkle some chopped cilantro on top for an appealing visual touch.