No. 137: Curried Turkey with Potatoes

We are creatures of habit when it comes to take away meals. We usually go one of two routes:

  1. Pizza: Safeway or Patxi's take and bake
  2. Gourmet burritos: There are two local versions of Chipotle in town that we frequent

But a week ago, Mr. McC did the sassiest thing he's done in a while. He surprised me and suggested we get Indian. I love that.

Indian Feast

Swad Indian Cuisine is always packed when we pass by, and we have wanted to try it for a long time. Bonus points to them for having an easy take away counter in the back.

I may have gone a bit overboard in ordering our dinner for two:

  • Classic Chicken Curry - Complete with yogurt and wonderful spices
  • Keema Kulcha - Naan stuffed with spiced minced lamb. I was inspired to order this after seeing it featured in the Punjab episode of Anthony Bourdain's Parts Unknown.
  • Avadi Gosht Biryani - Saffron flavored basmati rice cooked with lamb and home-ground spices
  • Side of rice - Because I was crazy and thought we needed more food.

Needless to say, we had a feast on our hands, but we loved having the leftovers. I can't wait to try these menu items next time:

  • Frontier Naan - Stuffed with raisins and nuts
  • Aloo Gobi - Cauliflower and potatoes in spices
  • Chicken Korma - Chicken simmered in cardamon flavored cashew nut and fenugreek sauce

I wonder if I could make homemade naan? Mmmm....

Curried Turkey with Potatoes

I wanted to recreate some of the filling, happy flavors from our takeout adventure. This Simply Recipes dish had a few of my favorite staples: green chiles, turkey and potatoes. Homemade naan is probably in my future though.


3-4 tablespoons vegetable oil
1 pound ground turkey
1 diced onion
2 minced garlic cloves
1-2 chopped fresh red chiles
A 1-inch piece of peeled ginger, grated fine
1/2 cup water
Salt to taste
1 tablespoon garam masala or curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
2-4 plum tomatoes, diced
1/2 cup chopped cilantro or parsley

To make

Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan. Cook the meat without stirring, until it begins to brown.

Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt over everything. Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.

Mix in the spices, water, and the potatoes. Stir to combine and cover. Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.


When the potatoes are tender, add the diced tomatoes. Mix well and cover the pot. Cook 2-3 minutes. Add salt, if needed, to taste.

Right before you serve, mix in the chopped cilantro. Serve alone, with flatbread or white rice.

The results

This was a hearty, filling meal. We topped some basmati rice with the curry mix for a spicy lunch.

Final curry

While perfectly fine, this recipe doesn't have the complexity of flavor that we have come to love. The sauce was also pretty thin.

If you're looking for some great curry flavors, I'd go with this sweet potato chana masala or Bangladesh beef instead.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina