Turkey Korma with Cranberry and Vegetable Pilau Rice



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Heat Level

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Prep Time

15 min

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Cook Time

50 min

Sweet and mildly spiced, this recipe is a great way to use up leftover turkey after the festive period.

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Recipe calls for


Turkey and cranberry korma

  • 1 tbsp oil
  • 1 onion, chopped
  • ¼ cup Patak’s® Korma Spice Paste
  • 350 g turkey breast, diced
  • 1 tbsp water
  • 1 tsp sugar
  • ½ cup half-and-half cream
  • Salt, to taste
  • Cranberries (garnish)
  • Fresh coriander, chopped (garnish)

Vegetable pilau rice

  • 250 g basmati rice
  • 1 medium carrot, diced
  • 1 handful green beans, cut into pieces
  • 1½ tbsp butter or ghee
  • 3 whole cloves
  • 2 cardamom pods, seeds ground to a powder
  • 1 bay leaf
  • Salt, to taste
  • 1 tsp turmeric
  • 2 ½ cups water
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Turkey and cranberry korma

  1. Heat the oil in a pan and fry the onion on low heat for 5 min. 
  2. Stir in the Patak’s® Korma Spice Paste and the turkey and fry for 2 to 3 min. 
  3. Add a bit of water to prevent the turkey from sticking to the pan. 
  4. Stir in the sugar and the cream. 
  5. Cook gently for 10 to 15 min, stirring occasionally. 
  6. Season with salt and cook for 2 to 3 min. 
  7. Garnish with cranberries and coriander.

Vegetable pilau rice

  1. Rinse the rice 2 or 3 times, let soak in water for 20 min then drain well. 
  2. Lightly cook the carrots and green beans. Set aside. 
  3. Heat the butter or ghee in a pan and add all the spices except the turmeric. 
  4. When they begin to sizzle, stir in the rice, salt and turmeric. 
  5. Pour the water over the rice mixture and bring to a boil. 
  6. Simmer for approximately 10 min until the water is absorbed and the rice is cooked. 
  7. Fluff the rice up with a fork, mix in the cooked vegetables and serve with turkey and cranberry korma.
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