Turkey & Potato Curry Recipe – Spicy Serrano & Turmeric Delight

Last Updated on 4 months by Neha Deshmukh

Turkey & Potato Curry Recipe – Spicy Serrano & Turmeric Delight

Hey everyone! I’m so excited to share this Turkey & Potato Curry with you. It’s a dish I stumbled upon while trying to use up some veggies and ground turkey, and it quickly became a family favorite. It’s warm, comforting, and has just the right amount of kick! Perfect for a cozy weeknight dinner.

Why You’ll Love This Recipe

This isn’t your typical curry, and that’s what makes it special. The combination of ground turkey and gold potatoes is surprisingly delicious, and the Serrano pepper adds a lovely heat that’s balanced by the earthy turmeric. It’s relatively quick to make, super flavorful, and honestly, pretty healthy too! Plus, I’ve included an Instant Pot version for those extra busy days.

Ingredients

Here’s what you’ll need to whip up this delightful curry:

• 3 tablespoons oil
• 1 pound ground turkey
• 1 pound gold potatoes, chopped
• 1 whole onion, chopped
• 1-2 whole Serrano peppers, finely chopped (depending on your spice preference!)
• 5 cloves garlic, minced
• 1 teaspoon salt
• ?? teaspoon paprika
• ?? teaspoon turmeric
• ?? teaspoon black pepper
• ?? teaspoon cayenne pepper (or more, to taste!)
• ?? cup fresh dill, chopped

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Oil Varieties for Indian Cooking: Traditionally, many Indian dishes use mustard oil, but it has a very distinct flavor. I usually go for a neutral oil like vegetable or canola oil for this recipe. You could also use sunflower oil – it’s a great all-rounder. (About 45ml per tablespoon)

Ground Turkey vs. Other Meats in Curry: I love using ground turkey because it’s lean and absorbs the flavors beautifully. But feel free to swap it out! Ground chicken or lamb would also be fantastic. You could even use diced chicken thighs for a richer flavor.

Gold Potatoes: Why They Work Best: Gold potatoes hold their shape really well during cooking, which is important in a curry. Russet potatoes can get a bit mushy. Red potatoes are okay in a pinch, but gold are my go-to.

Serrano Pepper Heat Level & Substitutions: Serrano peppers pack a punch! If you’re sensitive to spice, start with just one, or substitute with a milder chili like a jalapeño (remove the seeds for less heat). Remember to handle chili peppers with care and avoid touching your eyes!

The Significance of Turmeric in Indian Cuisine: Turmeric isn’t just about color and flavor; it’s a staple in Ayurvedic medicine and has amazing anti-inflammatory properties. It’s a key ingredient in so many Indian dishes, and I always make sure to have some on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large skillet or Dutch oven over medium heat. Add the ground turkey, chopped potatoes, onion, and Serrano pepper. Cook for about 10 minutes, stirring occasionally, until the turkey is browned.
2. Now, stir in the minced garlic, salt, paprika, turmeric, black pepper, and cayenne pepper. Cook for another 1-2 minutes, stirring constantly, to really bloom those spices and release their aroma. This is where the magic happens!
3. Cover the skillet and simmer for 2-3 minutes, or until the potatoes are tender. You can test this with a fork.
4. Remove from the heat and stir in the fresh dill. Garnish with a little extra dill before serving. It adds a lovely freshness!

Expert Tips

• Don’t overcrowd the pan when browning the turkey. Work in batches if necessary to get a good sear.
• Taste as you go! Adjust the salt, pepper, and cayenne pepper to your liking.
• For a richer flavor, add a tablespoon of tomato paste along with the spices.

Variations

Vegan Adaptation: Swap the ground turkey for crumbled firm tofu or chickpeas. Make sure to adjust the cooking time accordingly.

Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild to Extra Spicy): Start with half a Serrano pepper and a pinch of cayenne for a mild curry. Add more Serrano and cayenne, a little at a time, until you reach your desired level of heat. My husband loves it extra spicy, so I usually make a side dish of yogurt to cool things down!

Instant Pot Variation

Short on time? No problem!

1. Turn your Instant Pot to the Sauté function. Add the oil and brown the turkey, onion, and Serrano pepper.
2. Add the minced garlic, salt, paprika, turmeric, black pepper, cayenne pepper, potatoes, and ½ cup of water.
3. Secure the lid and pressure cook on high for 5 minutes.
4. Quick release the pressure, stir in the fresh dill, and serve!

Festival Adaptations (Navratri, Diwali)

This curry is fantastic for festive occasions! During Navratri, you can easily adapt it to be fasting-friendly by omitting the onion and garlic. For Diwali, it’s a wonderful addition to a larger spread of dishes.

Serving Suggestions

This Turkey & Potato Curry is amazing served with:

• Steamed basmati rice
• Warm naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of rice pairs best with this Turkey & Potato Curry? Basmati rice is the classic choice! Its fluffy texture and delicate aroma complement the curry perfectly.

Can I make this curry ahead of time? Absolutely! The flavors actually develop even more overnight. Just store it in the fridge and reheat gently.

How can I adjust the spiciness of the curry? Start small with the Serrano pepper and cayenne. You can always add more, but you can’t take it away!

Is it possible to use sweet potatoes instead of gold potatoes? Yes, you can! Sweet potatoes will give the curry a slightly sweeter flavor.

What is the best way to store leftover curry? In an airtight container in the refrigerator.

Can I freeze this curry? Yes, you can! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.