Cupboard Curry No. 1 - turkey and peas keema
Cupboard Curry No. 1 - turkey and peas keema

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cupboard curry no. 1 - turkey and peas keema. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cupboard Curry No. 1 - turkey and peas keema is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Cupboard Curry No. 1 - turkey and peas keema is something that I have loved my whole life.

Try this tasty and easy to make Turkey keema. You can serve with Indian bread or rice. In the video I showed how to cook in Instant pot.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook cupboard curry no. 1 - turkey and peas keema using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cupboard Curry No. 1 - turkey and peas keema:
  1. Take 2 tbsp vegetable oil
  2. Prepare 2 onions, chopped
  3. Prepare 2 green chilies and 1 red chili, chopped with seeds left in
  4. Prepare 500 g turkey mince
  5. Take 2 tbs garlic and ginger paste
  6. Get 2 tsp ground turmeric
  7. Take 2 tsp garam masala
  8. Prepare 1 tsp ground coriander
  9. Take 1 tsp ground cumin
  10. Take 1 can chopped tomatoes
  11. Get 200 g Frozen peas
  12. Make ready 3 tbsp plus a dollop quark - but I’d have used natural yoghurt if I’d had it
  13. Get Good pinch of sea salt and black pepper

For a complete one pot recipe, add. Make my delicious chicken keema recipe at home just like those at the best restaurants! This chicken keema recipe could so easily be served on its own. Sometimes we simply wrap it in hot homemade naans topped with salad and a good hot sauce and raita.

Instructions to make Cupboard Curry No. 1 - turkey and peas keema:
  1. Heat the oil in a wok or frying pan and gently fry the onions for three minutes. You want them softened but not browned.
  2. Add the chilies and garlic & ginger paste and fry until a pleasant aroma develops.
  3. Add the mince, stirring well to beak down any lumps and brown - two or three minutes.
  4. Add the spices and fry for a further minute.
  5. Stir in the tomatoes, including their juice, then bring to a boil and then immediately reduce to a fast simmer, add the yoghourt, salt and black pepper.
  6. You might need to add a little water but this is meant to be a “dry” rather than “sloppy” curry. Cook on a medium simmer for 30 minutes, stirring occasionally.
  7. Add the frozen peas and cook on a fast simmer for a further 5 or so minutes. Serve immediately with appropriate accompaniments with another dollop of quark or natural yoghourt.

Also known as Keema or Queema, Kheema is a Urdu word for minced meat such as chicken, lamb, beef, etc. Add a peeled and diced potato Substitute ground chicken with ground lamb, turkey or beef and follow the same recipe. MUJI Keema Curry - Inspired by Keema curry from North Indian, savoury curry with spiced chicken mince. Try this delicious recipe for a keema curry cooked with Quorn Mince, peppers, onions, peas and coriander. Never had a Keema curry before so a new try for us.

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