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Cape Malay turkey curry with basmati rice Recipe

A traditional curry from Cape Malay people of South Africa, made with turkey and served with fluffy basmati rice.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5
Pour people
  • Turkey fillet escalope(s) : 6 whole
  • Sunflower oil : 40 ml
  • Banana shallot(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Green pepper(s) : 1 whole
  • Cinnamon stick(s) : 1 whole
  • Fresh ginger : 10 g
  • Ground cumin : 5 Tsp
  • Ground coriander : 5 g
  • Ground turmeric : 5 g
  • Maldon salt : 6 pinch(es)
  • Buttermilk : 200 ml
  • Bay leaf (-ves) : 4 whole
  • Dried apricot(s) : 50 whole
  • For the garnish(es)
  • Basmati rice : 200 g
  • Water : 350 ml
  • Fresh coriander : 0.5 bunch
  • ETAPE 1

    Dice the turkey into 2cm cubes.

  • ETAPE 2

    Peel and dice the shallots and garlic. De-seed the chilli and chop finely. Dice the green pepper.
    Chop the apricots and fresh ginger.

  • ETAPE 3

    Heat the sunflower oil in a saucepan. Add the chopped onion and sauté over a medium heat until golden brown. Add the diced pepper, chilli and spices and cook for a few minutes. Add the meat and saute for 2-3 minutes. Add 100ml of water and the diced apricot and cook until all the water has evaporated. Remove from the heat and stir in the butter milk.

  • ETAPE 4

    Whilst the curry is cooking, cook the basmati rice in 1.5 times its volume of water along with a good pinch of salt. Bring to the boil, reduce to a simmer and cover the pan with a lid. Cook for 10 minutes until all of the water is absorbed.

  • ETAPE 5

    Serve the curry with rice topped with few coriander leaves.

Chef's tip

«You can substitute the turkey with beef and add a few more chillies to make it more spicy. »

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