Creamy turkey korma

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Serves: 4

By Janenicola1976



  • 150ml double cream

  • 2 tbsp vegetable oil

  • 150ml chicken stock

  • 1 tin chopped tomato

  • 1 red onion peeled and thinly sliced

  • 1 red pepper deseeded and chopped

  • 1 courgette sliced or chopped

  • 50g coconut cream chopped

  • 2 tbsp korma curry paste

  • 2 cloves garlic peeled and crushed

  • 1/2 tsp chilli paste (or powder)

  • 1 bunch coriander leaves (to serve)

  • 1 pinch salt and black pepper

  • 500g turkey thigh meat diced


  1. Heat the oil in a large pan and fry the turkey in batches for 2-3 minutes until lightly browned. Drain from the pan and set aside.
  2. Add the onion and fry for 5 minutes until softened. Add the red pepper, courgette and garlic and fry for 5 minutes, stirring occasionally.
  3. Stir in the curry paste and chilli paste or powder, add the tomatoes and stock and bring to a simmer. Return the turkey to the pan and cook gently for 10 minutes.
  4. Stir in the cream and chopped coconut and cook for a further 1-2 minutes or until the coconut has melted and the sauce is bubbling.
  5. Season and serve with coriander sprinkled over.

Handy Hint

A very healthy curry as turkey is so much healthier than other meats. If you like it hot just add more chilli. To make it even healthier use reduced fat coconut milk instead of double cream and creamed coconut. Fab way to use up leftover turkey. Serve with naan breads and basmati rice.

Additional Information

  • indian

  • poultry

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Low fat

  • Main Course

  • Nut Free

  • Egg Free

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Your comments

  • Janenicola1976 15/02/10 10:41

    Delicious tasty curry that makes fatty takeaways a thing of the past. My daughter loves helping prepare it and loves eating it too!