Turkey/Chicken and Spinach Curry
Coconut milk is more common in Thai curries than Indian curries; however, this curry brings together the Indian flavours of turmeric, coriander, cayenne and cumin with the Coconut milk. The premade curry powder we see in stores is an adaptation of a very complex spice blend, specific to families and regions of India.
Turkey/Chicken and Spinach Curry
Freeze leftover turkey or chicken when you’ve had enough after the big celebration and make this easy curry on a rainy or snowy day. Serve with Basmati Rice.
Ingredients
- 2 TBSP Avocado oil
- ½ tsp garlic minced
- 1 TBSP (15 gr) ginger, grated
- 1 tsp. cumin
- 1 tsp. ground coriander
- ½ tsp. turmeric
- 1/8 tsp. cayenne pepper (1/4 tsp. for more heat)
- ½ tsp. salt
- 1 can (398 ml) fire roasted tomatoes
- 1 can (400 ml) Coconut milk
- 1 cup (120 gr) orange pepper, sliced
- 2 cups (320 gr) leftover turkey or chicken
- 4 cups (55 gr) spinach, roughly chopped
- ¼ cup (14 gr) green onion, finely chopped
- Cilantro and lime wedges to Garnish
Instructions
- Defrost meat in the refrigerator (if frozen), then cut into chunks. Set aside.
- Mince garlic and grate peeled fresh ginger with micro plane. Heat oil in a medium saucepan; add garlic and ginger.
- Cook for a minute and add spices – cumin, ground coriander, turmeric, cayenne and salt.
- Add sliced fresh peppers and cook 2 – 3 minutes until aromatic.
- Add turkey/chicken, tomatoes and coconut milk. Bring to a boil, reduce heat and simmer for 30 minutes uncovered.
- Meanwhile, prepare spinach and green onion; add to the curry just before serving.
- Garnish with cilantro and lots of lime wedges.
Notes
Whether you use all of the Cayenne or not, this meal paired beautifully with a Tuscan blend or Sangiovese, Cabernet Sauvignon, Merlot and Syrah.
We’ve paired:
- Villa Antinori Toscana 2019