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Simple Turkey Curry

Recipe developed for Jennie-O Foodservice by Food Network Personality Simon Majumdar.

Serves: 4


  • Add the oil to a deep pan.
  • Bring up to a gentle heat and add all the whole spices.
  • Once they start to pop, add the onion slices.
  • Combine well and allow to cook until soft and golden.
  • Add the pureed ginger and cook for two minutes on a gentle heat.
  • Add the pureed garlic and cook for two minutes on a gentle heat.
  • Add the pureed chili and allow to cook for two minutes on a gentle heat.
  • Add all the ground spices, and the salt and sugar.
  • Cook on a gentle heat until the spices start to release their oils. (If they begin to stick, add a little water to the pan.) This usually takes about five minutes.
  • Add the diced tomatoes to the pan and cook for five more minutes with the lid on.
  • Remove the lid.
  • Add the Jennie-O turkey to the pan.
  • Cook until the sauce is reduced to a rich, thick gravy. Stirring often.
  • When ready to serve, sprinkle with chopped coriander leaves, drizzle with the juice of the ½ lemon.
  • Serve with boiled Basmati rice and Indian breads.


2  lbs Jennie-O Chef Fillet Turkey (Cut into 1 Inch Cubes)
1  12 oz can diced tomatoes
1  large white onion (diced)
3  cloves garlic (pureed)
2  inches fresh ginger (pureed)
3   Serrano peppers (deseeded and pureed)
1  bunch coriander leaves (chopped)
1  tsp whole cumin seeds
3   green cardamom
2   bay leaves
1   cinnamon stick
1  tsp ground cumin
1  tsp ground coriander
1  tsp ground turmeric
1  tsp ground red chili powder
1  tsp salt
1  tsp sugar
3  tbsp vegetable oil
1/2   lemon (juiced)