• 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • thumb-sized piece of ginger, peeled and finely chopped
  • 2 garlic cloves
  • 4 tbsp korma paste
  • 6 cardamom pods, gently crushed to crack the pods
  • 75g ground almonds
  • 500ml chicken or vegetable stock
  • 300-400g cooked turkey, cut into chunks
  • 100ml double cream
  • handful of coriander, leaves picked
  • rice or naan and mango chutney, to serve (optional)


  • STEP 1

    Heat the oil in a large pan, tip in the onion and cook over a medium heat for 8-10 mins until soft and starting to caramelise. Stir in the ginger and garlic, and sizzle for another minute until aromatic.

  • STEP 2

    Add the korma paste, cardamom pods, almonds and stock, then season and simmer for 10 mins.

  • STEP 3

    Stir in the turkey, 2 tsp sugar and cream, then simmer for 5 mins until the turkey is heated through. Season to taste. Scatter over the coriander and serve with rice or naan and some mango chutney, if you like.

Goes well with


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