A Scrumptious Christmas Turkey Handi

This recipe has been adapted from our much-loved chicken handi and makes great use of any left over turkey. Plus it’s much more exciting than taking in the usual post-Christmas cold turkey sandwiches to work for 2 weeks!

This dish can serve up to 4 people and is a delight to quickly whip up in the kitchen.

Christmas Turkey Handi


500g cooked turkey

Vegetable oil

1 large onion

Ginger & garlic paste 1 tablespoon (simply make this by crushing 3 cloves of garlic and grating a one inch piece of peel fresh ginger and mix with a little water)

300g tomatoes

Tomato puree

Spices (all to taste but for a medium spice try half a teaspoon of each)


Chilli powder

Turmeric powder

Garam masala

Methi leaves

Crushed coriander

Crushed jeera (cumin)

Fresh coriander for garnish – about one tablespoon

Fresh ginger for garnish


Cardamom (2 or 3 black pods)

1 Bay leaf


Cut the turkey into small/medium pieces.

Heat the vegetable oil in a handi or a deep saucepan with a lid if you don’t have a handi.

Add the cinnamon, cardamom, bay leaves etc into vegetable oil – simmer until the cardamons begin to pop.

Add chopped onions, ginger & garlic paste, chopped tomatoes, tomato puree & all spices (salt, chili powder, turmeric powder, garam masala, methi leaves, crushed coriander, crushed jeera)  bring to the boil then reduce heat and cook for 5 to 10 minutes until the oil begins to separate.

Leave all the ingredients to simmer and add the cooked turkey.  Cook until the turkey is well heated through and the gravy thickens to a smooth masala.

Garnish with freshly chopped coriander and ginger.

Serve with rice or naan bread and a title yoghurt or raita on the side.