Mughlai Turkey

Mains | January 19, 2015 | By

When I Googled this dish (its chicken version to be exact), one of the first things I found was that it is supposed to be for special occasions only, because it is so rich and thick and creamy. I think it’s safe to say that the first time I tried it definitely counts as a very special occasion –  it was a 1 month anniversary with my boyfriend. And he made it for me! I loved it straight away and I think a week doesn’t go by now that we don’t make it. So this is his recipe, but I made the dish on the photo myself and he approved it so you can trust my tips and tricks as well. 😉

Ingredients (serves 2 hungry people):
1 onion, finely chopped
Olive oil
400g turkey breast/thigh
1/3 to 1/2 glass of Blue Dragon red curry paste
1 can coconut milk or 1 pack cooking cream (you can substitute some with greek yoghurt)
30g almond flour
70 g sultanas
2-3 bay leaves
almond flakes for sprinkling


  1. Heat a large pan with some olive oil. Add in the onions and cook until golden. In the meantime, cut the turkey into small pieces, about 2 by 2 cm.
  2. Add the curry paste and cook shortly, then pour over the coconut milk and mix well. Add turkey, bay leaves and sultanas, season with salt and cook for about 20 minutes at medium heat.
  3. After about 10 minutes, mix in the almond flour and cook for additional 10 minutes.
  4. Serve warm with some basmati rice or quinoa and sprinkle with almond flakes.


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