Description
A quick and flavorful ground turkey curry made with aromatic spices and creamy coconut milk, perfect for a comforting weeknight dinner. Served over basmati rice and optionally garnished with fresh cilantro.
Ingredients
Scale
Main Ingredients
- ½ white onion, finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1 pound 90/10 ground turkey
- 1 ¼ cups full-fat coconut milk
Spices
- 1 ½ teaspoons curry powder
- 1 teaspoon garam masala
- ¼ teaspoon cumin
- â…› teaspoon turmeric
- â…› teaspoon cayenne pepper (plus more to taste)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
For Serving
- Cooked basmati rice
- Finely chopped fresh cilantro (optional)
Instructions
- Cook onions: Heat olive oil in a large skillet or pan over medium heat. Add the finely chopped white onion and cook for 3-4 minutes, stirring occasionally, until the onions become translucent and soften.
- Cook turkey: Add the minced garlic and ground turkey to the pan. Cook over medium heat for 7-8 minutes, breaking up the meat with a spatula, until the turkey is browned and no longer pink inside.
- Season and simmer: In a small bowl, whisk together the curry powder, garam masala, cumin, turmeric, cayenne pepper, salt, and black pepper. Pour the spice mixture and the full-fat coconut milk into the skillet with the turkey. Stir until everything is well combined. Reduce the heat to low and let the curry simmer gently for 10 minutes, allowing the flavors to meld.
- Serve with rice: Spoon the ground turkey curry over cooked basmati rice. Garnish with finely chopped fresh cilantro if desired, and serve warm.
Notes
- Adjust cayenne pepper to control the spiciness of the curry according to your taste preference.
- Using 90/10 ground turkey provides a good balance of flavor and leanness.
- Full-fat coconut milk gives the curry its rich and creamy texture; light coconut milk can be used but will be less creamy.
- Serve with naan bread for an alternative to basmati rice.
- The curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
