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Forest Turkey Curry

You Won’t Believe how Good This Curry Looks!

Hi and welcome to AlmazanKitchen!

The most beautiful turkey leg curry you ever seen in your life. This dish was so awesome that even our new friend otter attracted to its smell. Outstanding garam masala like spice mix with notch of AlmazanKitchen passion and improvisation, homegrown turkey’s leg with greens and sweet potato garnish, all cooked with cream and coconut water for the best sauce. Fire, water and our beloved forest finishes this marvelous paint art. Do you want to cook this dish by yourself? All recipes you can find on www.almazankitchen.com

You will need this ingredients:

  • 400g turkey leg
  • 2-3 garlic cloves
  • 1 tsp. coriander seeds
  • hot chili and mini chili
  • 30g ginger
  • 1 lemon
  • 1 leek
  • handful of fresh celery
  • 1 big sweet potato
  • 1 tbsp. butter
  • 1 cup coconut water
  • 1 cup cream
  • salt, sesame oil
  • AlmazanKitchen original cookware and utensils (optional)

Steps:

  1. Grind 2-3 garlic cloves well along with 1 tsp. of coriander seeds, hot chili and mini chili, in the big mortar using pestle.
  2. Slice and remove the skin from 30g of ginger then toss into the mortar, grind again.
  3. Add lemon juice. Mix well.
  4. Add 1 tbsp. of sesame oil, mix well again.
  5. Dice 400g of turkey leg.
  6. Slice 1 leek and chop handful of fresh celery.
  7. Remove the skin then slice and dice 1 big sweet potato.
  8. Preheat the pan, melt 1 tbsp. of butter.
  9. Toss turkey into the pan. Cook for a few minutes.
  10. Toss spice mix into the pan, stir and mix well.
  11. Add 1 cup of coconut water, stir and cook. Add 1 tsp. of salt.
  12. Toss potatoes and leek into the pan. Stir well and slow cook until almost ready.
  13. When 2 minutes till dish is ready add handful of chopped fresh celery and 1 cup of cream. Stir well!
  14. Enjoy! Bon Almazan!

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One thought to “You Won’t Believe how Good This Curry Looks!”

  1. Hello, this looks incredible, thank you for sharing! I live in America, can you tell me what other names the two types of chili you used here might be under? I would love to make this exactly, but the chili might be called something different, as I have not heard of these.

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