Ingredients
Equipment
Method
- Add olive oil to a large, deep pan over medium heat. Add unsalted butter and let it melt together.
- Sauté the chopped onion in the pan for 3–4 minutes, stirring, until it is softened.
- Add the garlic and ginger to the pan and cook for another minute, stirring until fragrant.
- Stir in the curry powder, garam masala, ground coriander, and cinnamon. Cook for 1 minute to release the flavors.
- Mix in the tomato paste, then pour in the chicken stock and coconut milk. Stir to blend, and let the sauce simmer for 2–3 minutes until it starts to thicken.
- Add the shredded turkey to the pan. Turn the heat down and continue to cook for 5 minutes, letting the sauce reduce and thicken.
- Add the baby spinach on top, cover the pan with a lid, and cook for another 2 minutes until the spinach has wilted.
- Remove from heat and garnish with fresh coriander. Serve over rice with naan bread, if desired.
Nutrition
Notes
You can substitute leftover chicken for turkey in this curry with no change in the steps or timing. The curry is mild to medium in heat; for spicier results, add a pinch of cayenne or fresh chili with the garlic and ginger. Store leftovers in an airtight container in the fridge for up to three days; the sauce may thicken as it sits. Reheat gently on the stovetop, adding a splash of chicken stock or water if needed and avoid high heat to prevent the coconut milk from separating. Freezing is not ideal, as the coconut milk can turn grainy after thawing. Try serving this curry with basmati rice, naan, or even cauliflower rice for a lighter option.