This spicy turkey Curry is your curry fix of the Thanksgiving


Turkey Curry wasn’t a really thing in my recipe box. I always made turkey roast for Thanksgiving. It was something traditional where I live, I wanted to adopt. Over last 10 years, I like to think I did really good job of incorporating my Sri Lankan spicy routes to turkey roast. I loved every minute of it.

Now a days I am finding more ways to eat vegetable based meals, so traditional turkey roast slowly slipped off my recipe box. Because let’s face it, we have too much leftovers! So we turned to other meats and dishes. But this year I have lot to be thankful for. I have my blog, I have given it lots of my time, and I am really happy and proud of it. Also, my children are happy thriving in school, and first time in years me and my husband have some time to ourselves. We are thankful for our family, friends, good health and opportunities we have had to thrive. Because of all that, I wanted to cook a Thanksgiving turkey again. What better way for a curry recipe blogger to cook thanksgiving turkey other than a spicy turkey curry ?

So here it comes! My Spicy turkey curry recipe

Turkey Curry


  • 4 pound of turkey meat mix of bone in breast and thighs
  • 3 tablespoons of roasted red curry powder
  • 2 teaspoon of red chili powder
  • 1 teaspoon of corriander powder
  • Half a teaspoon of turmeric powder
  • Teaspoon of whole fennel
  • Teaspoon of cumin
  • Teaspoon of mustard seeds
  • 5 whole dry red peppers
  • Half a teaspoon of nutmeg powder
  • 3 cardamom pods
  • Half a teaspoon of cloves
  • 2 inch piece of cinnamon
  • 2 tablespoon of whole black pepper
  • 2 tablespoon of mung bean dal or chick pea dal
  • Handful of curry leaves
  • 2 inch piece of pandanus leaves
  • 3 green chili
  • One medium red onion sliced
  • Two large tomatoes diced
  • Tablespoon of coconut oil
  • 2 Cups of water
  • One inch piece of ginger
  • 5 cloves of garlic
  • Tablespoon of salt


  • Cut the meat in to smaller chunks and clean by rubbing salt, turmeric and lemon juice. Leave the lemon peel in the pan as well. After 20 minutes rinse with Cold water
  • In a heavy bottomed pan, heat the oil and when hot, crackle the mustard seeds and cumin seeds.
  • Add mung dal, ginger garlic minced together, cinnamon, cloves, cardomom, fennel, red whole pepper, peppercorn, pandanus leaves, curry leaves, and green chili, in that order
  • Saute for a minute and add onions and tomatoes. Saute until soft and juices are released.
  • Add turmeric, red curry powder, nutmeg, corriander, red chili powder, and salt.
  • Saute to combine and cook for about two minutes.
  • Add the pieces of turkey and toss to combine with the seasoning. Add water to cover the meat.
  • Cover and cook until meat is soft and cooked through. ( 20 minutes in pressure cooker or 45 minutes in Dutch oven)
  • Serve hot over rice or mashed potatoes


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