This recipe calls for Korma Spice Paste
Our authentic blend of coconut and aromatic spices including turmeric, cumin and fennel for a beautifully balanced Korma dish.
Turkey Korma with Cranberry and Vegetable Pilau Rice
Sweet and mildly spiced, this recipe is a great way to use up leftover turkey after the festive period
Ingredients
Serves 4 people
Turkey & Cranberry Korma
- 1 tbsp Oil
- 60g Patak’s Korma Curry Spice Paste
- 1 Onion Chopped
- 150ml Single Cream
- 1 tsp Sugar
- 350g Turkey Breast Diced
- 1 tsp Chopped Fresh Coriander
- Salt To Taste
- Cranberries to Taste
Vegetable Pilau Rice
- 1.5 tbsp Butter/Ghee
- 3 Whole Cloves
- 2 Whole Cardamom
- 1 Bay Leaf
- 250g Basmati Rice
- 1 Medium Diced Carrot
- 1 Handful Diced Green Beans
- 1 tsp Turmeric
- 650ml Water
- Salt to taste
Method
Turkey & Cranberry Korma
- Heat the oil in a pan and fry the chopped onion over a low heat for 5 minutes.
- Add the Patak’s Korma Curry Spice Paste and the diced turkey and fry together for 2 - 3 minutes.
- Sprinkle with a little water to prevent the turkey sticking to the bottom of the pan.
- Add in the sugar.
- Add the cream and stir well, cook gently for 10 - 15 minutes stirring occasionally.
- Season with salt if necessary and allow to cook for another 2 – 3 minutes.
- Top with cranberries and chopped coriander to taste.
Vegetable Pilau Rice
- Wash the rice 2-3 times, leave to soak in fresh water for 20 minutes then drain well.
- Lightly cook the carrots and green beans, drain and keep aside.
- Heat the oil in a pan and add all the spices (except the Turmeric), when they begin to crackle add the drained rice, salt and turmeric and mix well.
- Pour the water over the rice mixture and bring to the boil, simmer for approximately 10 minutes until the water is absorbed and the rice cooked.
- Fluff the rice up with a fork, mix in the cooked vegetables and serve with the Turkey and Cranberry Korma.
-
Serves 4 people
Turkey & Cranberry Korma
- 1 tbsp Oil
- 60g Patak’s Korma Curry Spice Paste
- 1 Onion Chopped
- 150ml Single Cream
- 1 tsp Sugar
- 350g Turkey Breast Diced
- 1 tsp Chopped Fresh Coriander
- Salt To Taste
- Cranberries to Taste
Vegetable Pilau Rice
- 1.5 tbsp Butter/Ghee
- 3 Whole Cloves
- 2 Whole Cardamom
- 1 Bay Leaf
- 250g Basmati Rice
- 1 Medium Diced Carrot
- 1 Handful Diced Green Beans
- 1 tsp Turmeric
- 650ml Water
- Salt to taste
-
Turkey & Cranberry Korma
- Heat the oil in a pan and fry the chopped onion over a low heat for 5 minutes.
- Add the Patak’s Korma Curry Spice Paste and the diced turkey and fry together for 2 - 3 minutes.
- Sprinkle with a little water to prevent the turkey sticking to the bottom of the pan.
- Add in the sugar.
- Add the cream and stir well, cook gently for 10 - 15 minutes stirring occasionally.
- Season with salt if necessary and allow to cook for another 2 – 3 minutes.
- Top with cranberries and chopped coriander to taste.
Vegetable Pilau Rice
- Wash the rice 2-3 times, leave to soak in fresh water for 20 minutes then drain well.
- Lightly cook the carrots and green beans, drain and keep aside.
- Heat the oil in a pan and add all the spices (except the Turmeric), when they begin to crackle add the drained rice, salt and turmeric and mix well.
- Pour the water over the rice mixture and bring to the boil, simmer for approximately 10 minutes until the water is absorbed and the rice cooked.
- Fluff the rice up with a fork, mix in the cooked vegetables and serve with the Turkey and Cranberry Korma.
