A delicious recipe packed with heaps of flavour!


  • 1 onion

  • 4 fresh birds eye chillies

  • 1 tsp coriander seeds

  • 2 tsp tamarind

  • 1 tbsps caster sugar

  • 1 tbsp chopped ginger

  • For the Curry

  • 1 x can coconut milk

  • 250gms fresh spinach

  • 1 x bunch fresh coriander

  • 1 x clove garlic

  • 2 x turkey breast sliced

  • 2 large waxy potatoes cut into dice

  • 50 gms whole peeled almonds


  • 1.

    In a blender or robo coupe add the chopped onion chillies tamarind and sugar blend until a paste.

  • 2.

    In a large frying pan add the chopped turkey and sauté for a few minutes to brown remove from the pan.

  • 3.

    In the same pan add puree and lightly roast for few minutes. Remove from the pan

  • 4.

    Add back in the turkey and the cover with the coconut milk adds the potatoes and top with 100 ml chicken or turkey stock.

  • 5.

    Leave to cook for 20 minute until a think sauce and the turkey is cooked

  • 6.

    Finish by adding the fresh coriander nuts and spinach

  • 7.


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