20-minute Turkey Curry Recipe - Savory Spin (2024)

FAQs

Can you put milk in a curry? ›

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

You can make your leftovers into new meals and then freeze them. If you make a new meal such as curry or casserole from the leftovers, then you can also freeze this, even if you are using turkey that was originally frozen.

Yogurt should be thick Greek yogurt which is not very sour. If you are not sure about yogurt use or afraid it will curdle.. Use half yogurt and half cream and mix it in last step after the curry is ready.

A curry can be sweetened by adding honey, syrup, or sugar. These ingredients add flavour and balance to a sour or bitter curry. Add around one tablespoon of either ingredient to your curry while cooking and taste. Continue to slowly add syrup, honey, or sugar to the dish until a sweet flavour is achieved.

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

You should eat this Turkey Curry straight away, and within 48 hours of the turkey being cooked and cooled. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Turkey Curry in the fridge for approximately 3 days or so.

The UK's Food Standards Agency (FSA) advises that cooked turkey should be eaten or frozen within two days of cooking. Celebrity chef Vivek Singh says it can last a little longer. He says cooked turkey is good for up to five days – the day of cooking plus four more – if stored in the fridge.

In the fridge Technically, you shouldn't reheat food more than once, according to the Food Standards Agency. So if your turkey was roasted on Christmas Day and then reheated to make this curry, really you should be eating it straight away.

It's common practice in India to add yogurt to Indian cooking. People add it to curry to balance the spices and lighten the dish. It can also make thick curry, a thin. Hence, it can really elevate the flavors of the dish.

Can you use vanilla yogurt in curry? ›

VERY tasty curry indeed, TRUE! Used vanilla low fat yogurt too! GREAT for entertaining, worked for me! As I LOVE it HOT, I added diced chilli!

Yes, sour cream can be used as a substitute for yogurt in some Indian recipes, but there are a few considerations to keep in mind: Consistency: Sour cream has a thicker and creamier texture compared to yogurt.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Yes, but it depends on the dish. In case of Indian curry dishes: Most North indian curry dishes do not use coconut milk; but cow/buffalo milk, or even better, Yogurt or Curd.

Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild. Water on the other hand dilutes the dish and makes it a bit runny.

Add dairy.

Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.