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West Indian Turkey Curry Recipe

West Indian Turkey Curry Recipe

I love to eat all types of curry, but at home I like to use a West Indian curry powder that I find at a Caribbean foods store in Brooklyn, N.Y. The basic difference is that Caribbean curries have cinnamon or allspice and a lot of fenugreek so they are a little sweeter and more mild than Indian or Thai curries.

This recipe is great for using up whatever leftovers you have — fish, chicken, shrimp, lamb or, in this case, turkey— and I usually put in whatever vegetables I have in my fridge, but below I've listed my favorites for a nice, balanced, colorful blend.


  • 4 cups chicken broth
  • 2 cups shredded turkey meat (I like to use dark meat but white works too)
  • 1 cup cauliflower florets
  • 1 cup okra, diced into half inch sections (can use frozen)
  • 1 cup red pepper, sliced lengthwise
  • 1 cup yellow squash, sliced in rounds
  • 1/2 cup peas (can use frozen)
  • 4 tablespoons West Indian or Caribbean curry powder (You can make your own using this West Indian Curry Powder Recipe.)
  • 1 tablespoon olive oil
  • 1 cup onions in 1-inch dice
  • 2 cloves garlic, crushed
  • 1 tablespoon garam masala
  • One 15-ounce can coconut milk


In a large stockpot, heat broth to boil then add the vegetables and curry powder, reduce to a simmer, and cover.

Meanwhile, heat the oil and sauté onions and garlic with the garam masala then add to the stockpot. Cook all ingredients together until vegetables are nearly cooked through. Then add the turkey meat and coconut milk. Cover and simmer on low heat for another 10 minutes. Serve over rice.

Recipe Summary

  • 3 large onions, coarsely chopped
  • 1/2 cup vegetable oil
  • 1/4 cup finely chopped garlic
  • 1/4 cup coarsely chopped sweet pickled peppers or 2 tablespoons seeded pickled jalapeños
  • 1/4 cup Madras curry powder
  • 2 tablespoons minced ginger
  • 2 tablespoons finely chopped thyme
  • 2 tablespoons finely chopped chives
  • 3 cups plus 2 tablespoons water
  • Salt and freshly ground pepper
  • 9 large whole chicken legs, skinned and cut into drumsticks and thighs
  • 2 bay leaves
  • For serving: raisins roasted peanuts mango chutney sliced bananas shredded fresh coconut diced tomatoes, cucumbers, pineapple and mangoes

In a large bowl, combine one-third of the onions with 1/4 cup of the oil, the garlic, pickled peppers, 2 tablespoons of the curry powder, the ginger, thyme and chives. Add 2 tablespoons of the water, 1 teaspoon of salt and 1 tablespoon of pepper. Add the chicken and turn to coat. Cover and refrigerate overnight, turning the pieces occasionally. Return to room temperature before proceeding.

In a casserole, heat 2 tablespoons of the oil. Add half of the chicken and cook over moderately high heat until lightly browned all over, about 5 minutes transfer to a platter. Repeat with the remaining chicken and add it to the platter.

Add the remaining 2 tablespoons of oil and the remaining onions to the casserole and cook over moderately high heat, stirring, until lightly browned, 7 to 8 minutes. Sprinkle the remaining 2 tablespoons of curry powder over the onions and cook, stirring, for 2 minutes. Return the chicken to the casserole and stir to combine. Add the remaining 3 cups of water and the bay leaves and bring to a boil, scraping up any browned bits from the bottom. Cover partially and cook over low heat until the meat is tender, about 40 minutes. Serve hot with the accompaniments alongside.

Stewed Turkey Wings Recipe.

I’m not a huge fan of turkey, especially when it’s done the traditional North American way – roasted in the oven. I much prefer getting the cheaper cuts like the necks (Curry Turkey Necks) and in this case, wings. Though a bit tougher than chicken wings, I find that they hold up well to the Caribbean way of stewing and the outcome is quite delightful. Tender pieces of meat, with a wonderful gravy which is excellent on rice, potato, dumplings, roti or ground provisions. The key is in the way we’ll season, marinate and finally braise these turkey wings in a process which is most traditional to the Southern Caribbean.

3-4 lbs turkey wings
3/4 teaspoon salt
1 tomato (diced)
1 small onion (diced)
3 scallions (Chopped)
1 birds eye chili (1/4 scotch bonnet)
3 sprigs thyme
1 teaspoon Worcestershire sauce
1 1/4 teaspoon black pepper
1/2 teaspoon grated ginger
1 tablespoon chopped shado beni (or cilantro)
2 seasoning peppers (known as pimento peppers)
3 cloves garlic
1 tablespoon veg oil
1 1/2 tablespoon brown sugar
3 cups water

Note: If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs – especially the Worcestershire sauce.

Have your butcher cut the turkey wings into same-size pieces for you, wash and drain. Then season with all the ingredients mentioned above, except the water, veg oil and brown sugar. Mix well, then cover and place in the fridge to marinate for at least 2-3 hours. Overnight would be best, but not necessary.

Heat the veg oil on a high flame in a heavy pot, then add the brown sugar and stir. It will clump, but after a while it will start to melt. Turn the fan on above your stove or open your kitchen window as it can get a bit smokey. Remember to use a dry long handle spoon. Keep stirring the sugar.. it will melt, go foamy/frothy and start changing color… you want it to get to an amber colour. Have the seasoned turkey wings very close as you need to act relatively fast. (watch the video below) As it goes a rich amber color, start adding the pieces of seasoned turkey wings and stir. IMPORTANT – you are adding wet wings to VERY hot molten sugar, so be careful and use a long handle spoon. Stir well, to coat all the pieces of turkey with the lovely color.

Turn the heat down to medium, cover the pot and let it go for about 10 minutes. Yes, it’s ok if some of the marinade goes into the pot as you added the turkey wings. In the same bowl you marinated the wings, pour in the water and move around to pick-up all the remaining marinade – we’ll need that soon. The wings will spring up it’s own natural juices in the pot. Remember to stir it a few times to color it evenly. To intensify the flavor and color of the stew, remove the lid off the pot and crank up the heat to high. It’s time to burn off all that liquid. The goal is to have a dry pot, with the sight of the veg oil at the bottom of the pot that we started of with. Now pour in the water and bring to a boil. This step will now gently cook the wings to perfection.

When it comes to a boil reduce it to a simmer, cover the pot and let it go for about 70-90 minutes. Remember to stir every 10-15 minutes and keep an eye on your liquid level. After about 80 minutes, they should be fully tender, it’s now time to personalize the dish a bit. You can remove the lid and turn the heat up to get the gravy to the consistency you like and remember to taste it for salt and adjust accordingly. Your tolerance for salt will be different than mine.

How many calories are in this Turkey Curry?

There are 333 calories per portion in this Turkey Curry which means it falls into our Everyday Light recipe category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Turkey Curry is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Spray a large saucepan with low calorie cooking spray and place over a medium heat.

Step 2

Add the onion and fry for 10 minutes or until softened and golden, stirring occasionally.

Step 3

Lower the heat, add the garlic and curry powder, and cook, stirring, for a further 2 – 3 minutes.

Step 4

Add the stock, tomato puree, turkey and season with salt and pepper. Cover with a lid and simmer over a low heat for 10 minutes.

Step 5

Add the potatoes and

Step 6

Add the Brussels sprouts, beans and peas, cover and simmer over a low heat for 1 – 2 minutes, until the vegetables are hot, but are still bright green and not overcooked.

Step 7

Make sure that the curry is piping hot, then remove from the heat and stir in the yogurt until evenly mixed.

Step 8

Garnish with a sprig of flat leafed parsley if wished and serve.

Start by grabbing a large skillet. Add in your chopped red and yellow peppers.

Cook on a medium heat setting for around two minutes to help tenderize the peppers.

Next, you want to add in your garlic, ginger, and lemongrass paste along with your pre-cooked turkey. Stir for a minute and then add in your curry paste.

Allow the curry paste to mix in with the turkey and veggies. Allow the curry to cook for a minute or two to blend well.

Then grab your coconut milk and stock and allow it to come to a bubble. Try to not let it to boil, if you see it beginning to boil, lower the heat setting.

Simmer for around 10 minutes, then stir in the brown sugar, fish sauce, and your lime juice.

Give it a taste, and if needed drizzle in more lime juice, and sprinkle with cilantro and serve.

Indian Curry Turkey Burgers

Craving a burger? How about something a little different from your average run of the mill hamburger?

Let’s up our burger game with this Indian Curry Turkey Burger! Lean ground turkey gets a huge punch of flavor by adding curry powder, cilantro, red bell pepper, panko, ginger and garlic. These burgers are super flavorful without being spicy hot. If you happen to love spice, you could easily substitute curry paste (like Thai curry paste, any color) for the curry powder.

Prep time and cook time is really minimal! This is how it goes…chop red bell pepper, cilantro and fresh ginger. Add ground turkey, panko, red bell pepper, cilantro, curry powder, sweet chili sauce, ginger and garlic in a big mixing bowl. Form the burger patties. Boom! in under 10 mins you have burgers ready to be cooked.

Take advantage of the last few weeks of summer and fire up the BBQ to cook the burgers, or use a big skillet and cook them on the stove top (about 3-5 min each side)

To finish off these flavorful burgers serve them on a toasted bun with a touch of mango chutney (found in most grocery stores) and a liberal dose of “curry sauce”.

Dont skimp on the “curry sauce”. it’s so critical to taking these burger from fabulous to AH-MAZING!! Just a few simple ingredients (plain yogurt, mayo, curry powder,cumin, garlic and onion powder) get mixed together and top the Indian Curry Turkey Burgers. The slightly tangy yogurt plus the mayo and spices..I’m just sayin’ DONT SKIMP! because this stuff is addicting!

  • ¾ cup distilled white vinegar
  • ¼ cup barbeque sauce
  • ¼ cup soy sauce
  • ½ cup brown sugar
  • 2 tomatoes, diced
  • 1 green bell pepper, diced
  • 2 cups chopped fresh mushrooms
  • 1 (4 pound) whole chicken, cut into pieces

In a large stockpot or dutch oven, over medium heat, combine the vinegar, barbeque sauce, soy sauce and brown sugar. Stir in the tomatoes, green pepper, and mushrooms. Bring the mixture to a simmer, then add the chicken. Continue to simmer until chicken is tender and pulls from the bone easily, about 30 minutes.

When chicken is cooked through, remove it from the pot and tear the meat off of the bones into bite sized pieces. Discard bones and return the chicken to the pot and heat through. Serve hot over rice.

Easy curry meatball recipe

This recipe for Indian style meatball curry is great because it's s simple, easy and tastes so good! You can make a big batch and have it during the week (yay meal prep meatball curry!). It's s versatile because you can use any vegetables you fancy and it's going to be delicious.

These curry flavored meatballs are tender and flavored with garlic and ginger. They're juicy and melt in your mouth yet they keep their shape while cooking in the curry. If you're looking for a new comfort food, this is it.

Related Video

I’ve used this recipe over and over, pairing it with brown basmati rice and sometimes mixing in some riced cauliflower to amp up the veg. A flavorful break from chili or bolognese sauce which I also used ground turkey for.

Loved the recommendations from "CALAIN FROM NYC". We added a small can of tomato sauce so the mixture could be ladled onto the rice and added cauliflower with the carrots to bump up the veggies. The raita is a must. We're adding it into the rotation!

making this recipe right now and it smells delicious, however I think it needs the addition of a liquid before the simmering . it's way too dry to "simmer" and I used dark meat. I also added one large shredded carrot, just to bump up the fiber and avoid the addition of sugar. I think the carrot will provide enough sweetness. Will comment again later!

12 Authentic Indian Curry Recipes To Make If You Love A Good Curry

What makes an Indian curry recipe authentic you might ask? Well, the short answer is that there is no one method or flavour to Indian curry recipes. Learn more about the different types of Indian curries here. As a country, it has many regions, cultures and subcultures (to put it into perspective you could fit South Africa into India 2,5 times). To help out the avid Indian cuisine cook we have narrowed down our 12 authentic Indian curry recipes to make.

Indian Curry Recipes

Red Goan Fish Curry

A West Indian seafood curry full of exotic flavour and punch.

Lamb Shank Vindaloo

This dish is not for the faint hearted, only those who can withstand intense heat should attempt it.

Rogan Josh Lamb Shanks

Slow cooked, fall-off-the-bone lamb in a creamy sauce, serve with basmati rice and naan to really send you over the edge.

Chicken Korma Bunny Chows

This is our contemporary spin on the Durban classic.

Aloo Gobi With Naan

A staple dish all over India and Pakistan. Enjoy as a starter or as a healthy veggie main meal.

Tomato & Coriander Dhal

We love the ease and simplicity of this Indian split lentil dish.

Soft Shell Crab Curry

It’s always a good idea to cook shellfish in the shell so that the whole dish is enriched with the seafood flavours. This soft shell crab curry will cost a bit to make but it’s so worth it!

North Indian Lamb Curry

North Indian curries are a lot richer than the rest other regions, which is probably why we love them. This Indian lamb curry is a win.

Chicken Tikka Masala

What could be more enjoyable than sitting down to a bowl of chicken tikka masala?

Butter Chicken

A quintessential Indian curry recipe, butter chicken (murgh makhani) has wormed its way into the homes of kitchens around the globe.

Extra’s for your Indian Feast

Broccoli & Chickpea Bhajis

Get your guest excited for your curried feast with a starter of bhajis.

Simply Naan Bread

Now that you have the perfect curry, lap it all up with our simple naan bread.

Check out our tips here to make your next curry your best one yet. Feel like staying in? Check out this list of the best Indian restaurants in Cape Town.