This Indian Salad leans on ginger and green chilli to do the heavy lifting. We bake the Turkey for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the ginger and green chilli elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the turmeric and the rest of the ginger and green chilli flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped curry leaves and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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