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“This curry is easy to make and is not at all hot or too spicy and it is not at all what people will expect from a curry.”
1hr 10mins

Ingredients Nutrition


  1. Cube the turkey breasts (3-4cm pieces), place in a large dish and pour sunflower oil over it. Now massage the oil into the turkey and put aside. This will stop it drying out later.
  2. Peel the onions, cut in half and slice into slim half-rings.
  3. Wash the spring onions and cut the white end into small rings, too.
  4. Now grind plenty of black pepper over the turkey and add 1 teaspoon of salt and the 2 tablespoons of garam marsala. Massage everything into the meat.
  5. On a high heat melt the lard (or butter) and once very hot, add the meat. CAREFUL! Do NOT turn the meat too soon. It should get a really nice golden-brown colour before you turn it.
  6. Once nice and brown all over, scoop the meat into a separate bowl and discard the lard.
  7. (you may want to divide the meat up and perform the last steps 2 or 3 times, so you don't have too much meat in the pan at one time).
  8. Now add a little butter to the pan and fry the onions and white bits of the spring onions until soft.
  9. Add the white wine and let it cook until the liquid is almost all gone.
  10. Now add the single cream and let it simmer for a few minutes.
  11. Peel a carrot, cut into fine slices and then into cubes and cook with the rice and the water as per instructions on the package.
  12. Cut the apples into wedges (remove core), melt some butter in a pan, add the sugar and fry the apples in the butter/sugar mix until soft.
  13. Chop the green ends of the spring onions and add them with the meat you set aside earlier to the onion/cream mix to quickly warm through.
  14. Serve the basmati reis, the turkey curry and the fried apples in 3 dishes with a dry white wine (Muscadet or Chardonnay).

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