Chunky Turkey Curry

Vegetables are key ingredients of this recipe, and the author encourages readers to mix in their favorites to suit their tastes. Picture by Jerry Dilsaver

Folks moan often about how difficult it is to prepare wild turkey. I totally disagree. Because it doesn’t have the fat content of domestically raised birds, wild turkey doesn’t always lend itself to cooking methods used for domestic birds. The truth is that sometimes even domestic turkeys dry out and become tough or chewy during cooking.

All it takes to prepare wild turkey well is to remember they don’t have the natural fat content of a domestic turkey. But wild turkey can be prepared easily and deliciously.

This is an easy and different way to prepare wild turkey. It works well and is a good option for those times your pattern doesn’t go where aimed and some minor surgery is required to remove pellets from the breast. If you save turkey legs separately, this is really good made with a bunch of turkey thighs and legs. The other advantages are this recipe doesn’t require a lot of prep time and it tastes good.

Chunky turkey curry

I like spicy foods. Green curry is typically the spiciest curry, but this blend is only a little spicier than being in the middle. For a milder taste, use less curry paste and/or cayenne pepper, or use red curry paste, which is milder.

The author stirs in plenty of vegetables which help make this dish so chunky and tasty. Picture by Jerry Dilsaver

A single side of turkey breast works well here, or various parts of the turkey that equal roughly 11/2 to 2 pounds of meat. The slightly darker meat of thighs and legs can add a little more flavor for some palates. Because the meat is cut up, turkey breasts that received more of the shot pattern than intended can be used for this recipe without changing the taste or quality of the dish.

No one would ever make the mistake of calling me a traditional cook. And that shows in this recipe. Frozen corn kernels, frozen peas, diced tomatoes and chili peppers aren’t standard curry fare. But they work well and taste good here. These make up the chunky part of the curry, hence the name. They also add color and visual appeal on the plate. Don’t be afraid to add other vegetables you like, or to omit those you don’t particularly enjoy.

Don’t chop the vegetables too small. I use pieces that are a couple of inches long. This recipe makes a lot and needs to be cooked in a large pot. I use a deep cast iron pot to keep the heat distributed well and contain everything.


1 Boned and skinned turkey breast,

2 Heads baby bok choy,

1 Small sweet onion

3 Baby bell peppers (assorted colors)

Several cups of cooked rice

1 Can (small) green chili peppers

3/4 Cup drained diced tomatoes

3/4 Cup frozen green peas

3/4 Cup frozen yellow corn kernels

1/2 Cup thin sliced carrots

1/2 Cup sliced water chestnuts

2 TBL canola oil

1 Can (14-ounce) coconut milk

3 TBL green curry paste

1 TBL fish sauce

1/2 TBL lime juice

1/4 Cup cream

Smoked sea salt and cayenne pepper, to taste


  1. Dice the turkey into bite-size pieces.
  2. Slice the Bok choy, onion, peppers and carrots into strips.
  3. Heat the oil in a large skillet over medium to medium-high heat.
  4. Add the turkey pieces and onions and cook until no pink shows on the turkey (about4-6 minutes) stirring often.
  5. Remove the turkey and onions, but leave any drippings in pan.
  6. Add the coconut milk, curry paste, fish sauce, bok choy, peppers, chili peppers, carrots, corn and peas and bring to a simmer, stirring occasionally to be sure they mix well.
  7. Once everything is well mixed, add salt and cayenne pepper to taste and stir in well.
  8. Reduce the heat to low medium, cover and cook until the vegetables are tender (about 6-8 minutes), stirring every couple of minutes.
  9. Return the chicken and onions, and any juices to the pan and stir in the cream and cook until heated through (about 3-5 minutes).
  10. If the broth becomes too thin stir in the corn starch and water mixture to thicken it.
  11. Remove from the heat, stir in the lime juice and allow to rest for several minutes.
  12. Serve over warm rice.
Vegetables are key ingredients of this recipe, and the author encourages readers to mix in their favorites to suit their tastes. Picture by Jerry Dilsaver

This is a pretty complete meal on its own. However, most folks will enjoy a slice of hearty bread or a roll to gather the last of the curry juices. I like salads and lettuce wedges and often add one with this, but not before the meal. I eat it after – like dessert. One time I made a batch a little on the spicy warm side and one of my friends who enjoyed the meal suggested ice cream as the ideal dessert. To each his own, but that’s not a bad idea.

About Jerry Dilsaver 1172 Articles
Jerry Dilsaver of Oak Island, N.C., a full-time freelance writer, is a columnist for Carolina Sportsman. He is a former SKA National Champion and USAA Angler of the Year.

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