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Turkey Kurma / Turkey Cashew Curry

Turkey Kurma / Turkey Cashew Curry

Ready in 35 mins

Prep: 5 mins

Cook: 30 mins

:

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Servings

Servings 4

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Home \ Recipes \ Turkey Kurma / Turkey Cashew Curry

Ingredients  

For the pressure cooker / instant pot

  • 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

For the paste

  • ⅓ cup fresh coconut meat
  • 10 cashews
  • 1 tsp fennel seeds

Garnish

  • 1 tbsp coriander leaves chopped finely

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Instructions

  • 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.

Nutrition Per Serving

Calories: 168kcalCarbohydrates: 11gProtein: 18gFat: 6gSodium: 645mg

Credit:

Suki Hariharan / @relishthebite

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