Pineapple Turkey Curry Recipes

Steps:

• In a large skillet, heat curry powder in butter, stirring, for 2 minutes.
• Stir in onions; continue cooking, stirring frequently, until onions are softened.
• Blend in flour and ginger; add chicken broth and pineapple.
• Heat to boiling; simmer, uncovered, 5 minutes.
• Stir in turkey.
• Cover and simmer for 10 minutes longer, or until heated through.
• Stir in lemon juice.
• Serve with hot cooked rice.

Steps:

• Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
• Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.

Steps:

• Pulse the coconut, turmeric, onion, garlic and cumin seeds in a food processor until finely chopped and combined. Set aside.
• Heat the coconut oil in a large sauté pan over medium heat. Add the mustard seeds and the curry leaves, and let them cook until the mustard seeds pop, about 3 to 4 minutes.
• Add the coconut mixture and 2/3 cup water and cook for about 3 minutes. Then add the pineapple, sugar, salt and another 1/3 cup water, if needed. Continue cooking until the water has almost been absorbed and the pineapple is soft, about 10 minutes. Adjust the seasonings to taste and serve with rice.

Steps:

• Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
• Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.