Creamy European-style Turkey and Vegetable Curry

We bought some turkey the other day at the supermarket for a reduced price – only $6 for two very large and meaty drumsticks. After boning them out, we decided to make this deliciously mild, European-style curry. If you don’t want to use turkey you could certainly supplement this with other poultry, such as chicken. You could even use pork. The fact we didn’t have any coconut cream in the pantry inspired us to make this a European-style curry (hence the inclusion of apple, celery and carrot). The cream was actually a refreshing change from our norm, and it seemed to enhance the flavour of the spices, lending the dish a richness and complexity that was really enjoyable. This is one-pot cooking at its finest! The recipe follows…


2 large turkey drumsticks, de-boned and cubed (ours equated to about 1.2kg of cubed meat)
1 medium onion, roughly diced
2 medium carrots, roughly diced
2 large stalks of celery, roughly diced
1 cooking apple, peeled and diced
4-5 cloves of garlic, coarsely chopped
1 bay leaf
oil or butter for frying
4 tablespoons mild curry powder
chicken stock to cover (or 1 chicken stock cube dissolved in water)
2 tablespoons apple cider vinegar (though any vinegar would do)
2 level teaspoons salt
pepper to taste
200ml pouring cream


  1. In a large skillet, add the butter/oil. Over medium to high heat, brown the turkey meat, the onion, the carrots, celery, apple, bay leaf and garlic, for about 10-15 minutes, stirring constantly.
  2. When the turkey is lightly coloured, add the curry powder and fry for a few minutes longer to release the aromas.
  3. Add the vinegar, salt, pepper, and enough chicken stock to cover.
  4. Cover the pan and allow the curry to simmer for about one hour, or until the turkey is tender.
  5. Remove the lid, and over the heat, add the cream. Stir in.
  6. Taste and adjust the seasoning if necessary.

Serve with plain steamed rice and a homebrew or two!



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