Curried Turkey with Mango

Preperation – 10 Minutes, Cooking – 25 Minutes


  • 1 tbsp Olive oil.
  • 2 medium onions, peeled and cut into wedges.
  • 2-4 Garlic cloves, peeled and crushed.
  • 1-2 red chillies, deseeded and chopped.
  • 1 tbsp Red curry paste or curry powder.
  • 1 tbsp Plain white flour
  • 450 ml turkey or chicken stock.
  • 450g/1lb Calcott cooked turkey, diced.
  • 4tbsp low fat natural yoghurt
  • 1 ripe Mango peeled and diced.
  • 2 tbsp Freshly chopped coriander.
  • Freshly cooked saffron flavoured basmati rice to serve.


Heat the oil in a large pan and gently sauté the onions, garlic and chillies for 5 minutes. Add curry powder with the flour and continue to sauté for a further 3 minutes.

Gradually stir the stock, bring to the boil then reduce the heat. Add the diced Calcott turkey, cover with a lid and simmer for 12-15 minutes or until the turkey is piping hot.

Stir in the yoghurt, diced Mango and coriander and heat through for 2 minutes before serving with the freshly cooked rice.

Christmas Reservations Now Being Taken!
Taste of Staffordshire winner 2018


We have been having a turkey for a few years now, they seem to cook to perfection every year. Excellent service! 5*****


I have been having a Calcott turkey for many years, I like the recipe for left over turkey to save any wastage.

Isobelle Robinson

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