Turkey Curry with Coconut Milk

Essentially the same as my Chicken Curry with Coconut Milk recipe only prepared using cubed wild turkey breast.  In either case, your taste buds will be delighted that you chose to make this recipe for your family tonight!

Ingredients (serves 4-6)

2 wild turkey breasts

4 Tbls of curry powder

4 cups of chicken broth

3 oz of olive oil

1 onion, sliced

2 1/3 Tbls of garlic powder

6 Tbls of granulated sugar

14 oz of coconut milk

1 can of tomato sauce

1 can of petite diced tomatoes

1 Tbls of ground red pepper

2 tsp of salt

2 tsp ground black pepper


In a large pot, poach the turkey breasts in chicken broth, salt, pepper, and 1 teaspoon of garlic powder (about 20 min).  Then heat olive oil in a large skillet.  Add sliced onion and saute until onion begins to become tender.  Add all other ingredients (except turkey) to the skillet, mix well, and simmer for about 5 min.  Meanwhile, drain the remaining broth from the turkey breasts and cube each breast into 1″ +/- (bite-sized) pieces.  Return the turkey cubes and empty contents of the skillet into the large pot.  Stir in coconut milk and allow to simmer for 30 min stirring occasionally.

After 30 mins, serve over rice or your favorite pasta.  I like it over long grain rice which remains firmer than white rice and adds a nice contrast in texture to the dish.

Leftovers (if there are any), should be refrigerated and reheated.


  • Randy

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