Nisha Katona’s warming turkey vindaloo
You can't go wrong with a trusty curry, but if the word Vindaloo has you fearing the chilli then think again - there's nothing to blow your socks off about Nisha's Vindaloo! Think winter-warming fragrant herbs and punchy spices, this recipe is one for all the family to enjoy on a cold winter night.
Turkey vindaloo
Serves 4
Ingredients
5 tbsp veg oil1 tsp mustard seeds2 large white onions, diced8 cm piece of fresh ginger, peeled and grated8 crushed cloves of garlic3 dried red chillies (if liked add more or less) 2 tbsp garam masala2 tsp cumin powder1 tsp turmeric1 cinnamon stick1/4 tsp chilli powder750g diced turkey 400g tinned chopped tomatoes350ml water2 tsp salt (or to taste)2 tsp sugar 1 tsp tamarind concentrate1 tbsp malt vinegarExtra water, to loosen if you need Handful chopped coriander
Serve with rice
Method
1. Place the vegetable oil in a large heavy based saucepan and set over a medium high heat. When hot, add the mustard seeds and fry until they pop and go grey. Then add the onions, the ginger and garlic and fry for approximately 8 minutes until the onions are softened and have turned golden brown. Now add the dried red chillies.
2. Stir in the dried chillies, garam masala, cumin powder, turmeric, cinnamon stick and chilli powder and fry for 30 seconds. Then add the diced turkey and fry until it begins to colour, stirring well so it is fully coated with the spices.
3. Add the chopped tomatoes, water, salt, sugar, tamarind and vinegar and bring to the boil. Partially cover and reduce the heat to low and simmer gently for around 40 minutes or until the meat is completely soft and tender. Add water as you like to loosen to your taste before serving and add in the chopped coriander and stir through. Serve with rice and any sides of your choice.