Name: Turkey Kurma / Turkey Cashew Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 250 g boneless skinless turkey breasts; 1 onion (finely chopped); 1 tomatoes (chopped); 2 sprigs curry leaves (chopped); 5 stalks mint (chopped); 4 cloves garlic (chopped finely); 5 green chillies (slit); 1 tsp red chilli powder; ½ tsp turmeric; 1 tsp coriander powder; 1 tsp salt; 1 cup water; ⅓ cup fresh coconut meat; 10 cashews; 1 tsp fennel seeds; 1 tbsp coriander leaves (chopped finely)

Take all the ingredients listed under “for the pressure cooker”/ Instant pot (Set to 20 minutes à Rice) and add them to the cooker. Cover the pan and cook on medium for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.

In the meantime, grind coconut, cashews and fennel seeds with a cup of water. Grind to a smooth paste. Set aside.

Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.

Garnish with chopped coriander leaves.