Singapore turkey rice recipe

Singapore turkey rice recipe from Vicky11

dairy free egg free gluten free kids can help can make in advance ok to freeze slow cooker low fat
Category Chicken and poultry recipes
Prep time20 mins
Cook time20 mins

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2 cups basmati Rice (cooked)
500g leftover turkey (cubes)
1 cup coconut milk
1 cup chicken stock
5 sliced shallots
1 small piece ginger
2 clove garlic
1 green chilli (de-seeded)
2 tbsp tomato puree
2 tsp red chilli powder
1 tsp turmeric powder
1 tsp cumin powder
2 tsp Garam Masala powder
1 tsp coriander powder
2 tbsp coriander leaves
2 tbsp toasted flaked almonds
Salt to taste
4 tbsp oil

Handy Hint

Use less spices and chilli if you don't like it too spicy


1. Place chilli, ginger and garlic in a grinder to grind to a paste. Add red chilli powder, turmeric, cumin, garam masala, tomato puree and salt. Mix well.
2. Pour the mixture over the turkey cubes and mix well. Cover and leave for 1 hour or overnight.
3. Heat oil in a pan. Fry the shallots until golden brown. Drain and set aside. With the remaining oil in the pan, fry turkey for 2 minutes. Stir in the cooked basmati rice. Add in coconut milk and chicken stock. Cover and simmer gently for 10 minutes. Add a little water if require. Season to taste.
4. Garnish with chopped coriander leaves, fried shallots and almonds. Serve hot with tomato chutney and a green salad

gransnetter Reviews

From: Vicky11 on Tue 08-Jan-13 12:06:40 Overall rating: 0.0
This is a good way of using up left over turkey after Christmas