Turkey Curry with Mangoes

Turkey Curry with Mangoes

Turkey Curry with Mangoes

Turkey Curry with Mangoes
  • 2 tablespoons oil

  • 225 gram (8 ounce) onions, sliced

  • 2 tablespoons Medium Curry Powder

  • 25 gram (1 ounce) plain flour

  • 400 gram (14 ounce) tin of mangoes

  • Chicken stock

  • 100 gram (4 ounce) raisins

  • 15 gram (1/2 ounce) desiccated coconut

  • 1/2 teaspoon salt

  • 450 gram (1 pound) cooked turkey, roughly chopped

Key Products
Schwartz product packaging

Product Information

£ 2.00/unit,90g


  • 1 Heat the oil in a large saucepan. Add the onion and fry until soft and just beginning to colour. Stir in Curry Power and flour and fry gently for 1 minute. Drain the mangoes and make the juice up to 750ml (1¼ pints) with stock.
  • 2 Stir into the saucepan followed by the raisins, coconut and salt. Bring to the boil stirring.
  • 3 Stir in the turkey meat, taking care to keep the meat in whole pieces. Cover and simmer for 30 minutes, adding the mango pieces 5 minutes before end of cooking.