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Atul Kochhar is one of the world’s top Indian Chefs and Restaurateurs. He was the first chef in the UK to be awarded a Michelin Star for Indian cuisine at Tamarind. He raised world famous Benares restaurant into Michelin Star status and is currently the Executive Chef of Indian fine-dining restaurant, Kanishka, based in Mayfair, London. He is bringing a whole new style of Indian cooking to the city, introducing the flavours of the region of North East India’s ‘Seven Sister States’.

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1kg of cooked turkey meat

400g of basmati rice

3 tbsp vegetable oil

2 cloves

2 bay leaves

1 star anise

1” piece of cinnamon stick

1 tsp cumin seeds

4 medium size onions

1 tbsp minced garlic

1 tbsp minced ginger

1 green chilli minced

1 tsp turmeric powder

1 tsp coriander powder

½ tsp black pepper

1 tsp aromatic garam masala

4-6 medium size tomatoes

200ml of coconut milk

Salt to taste

2 tbsp coriander leaves


1. Heat oil in a pan, add cloves, bay leaves, star anise, cinnamon stick and cumin seeds.

2. As spices crackle in heat, add sliced onion and add a pinch of salt, sauté until golden brown in colour.

3. Stir-in ginger, garlic and chilli, sauté for 2 minutes or until cooked. Add turmeric, coriander, black pepper and garam masala powders and sauté for 1 minute and add tomatoes.

4. While stirring, bring to simmer and cook for further 2-3 minutes and then add coconut milk and simmer for further 2-3 minutes. Check for seasoning.

5. When ready to serve, stir in turkey into the sauce and heat for a minute and add rice and mix lightly with a rice fork. Garnish with chopped coriander leaves and serve with cucumber raita.