Spiced Turkey Sloppy Joes
Spiced Turkey Sloppy Joes
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- 1 packet The Spice Tailor Classic Butter Chicken
- 1 ½ tbs oil
- 300g turkey or chicken mince - or a plant-based mince
- 2 small green onions, finely sliced
- 4 large chestnut mushrooms, chopped
- 1 gem lettuce or other crispy lettuce to serve, sliced
- 4-5 burger buns
Topping options:
Optional yoghurt topping -
2 tbs mayo, 2 tbs Greek yoghurt, a fistful of finely chopped cilantro, a fistful of chopped green onion (green part only), as well as salt and pepper to taste.
And/or a slice of cheese, red onion, tomatoes and sliced pickled jalapenos.
- Heat the oil in a large sauté pan. Add the mince, mushrooms and green onions and cook the mince until there is no pink showing, stir often to break up any lumps; this takes around 4 minutes.
- Add the sauce from the two pouches and cook for another 4-5 minutes or until the turkey is soft and the sauce coats the meat. Taste and season with salt and black pepper.
- Whilst this is cooking, make the optional yoghurt topping if using. Stir all the ingredients together and season well with salt and black pepper to taste.
- Toast your buns and layer on your toppings and the mince. I like to thickly spread the yoghurt topping and then layer over lettuce. Top with a generous portion of the mince, add any other toppings and finish with the bun. Serve hot!
- 1 packet The Spice Tailor Classic Butter Chicken
- 1 ½ tbs oil
- 300g turkey or chicken mince - or a plant-based mince
- 2 small green onions, finely sliced
- 4 large chestnut mushrooms, chopped
- 1 gem lettuce or other crispy lettuce to serve, sliced
- 4-5 burger buns
Topping options:
Optional yoghurt topping -
2 tbs mayo, 2 tbs Greek yoghurt, a fistful of finely chopped cilantro, a fistful of chopped green onion (green part only), as well as salt and pepper to taste.
And/or a slice of cheese, red onion, tomatoes and sliced pickled jalapenos.
- Heat the oil in a large sauté pan. Add the mince, mushrooms and green onions and cook the mince until there is no pink showing, stir often to break up any lumps; this takes around 4 minutes.
- Add the sauce from the two pouches and cook for another 4-5 minutes or until the turkey is soft and the sauce coats the meat. Taste and season with salt and black pepper.
- Whilst this is cooking, make the optional yoghurt topping if using. Stir all the ingredients together and season well with salt and black pepper to taste.
- Toast your buns and layer on your toppings and the mince. I like to thickly spread the yoghurt topping and then layer over lettuce. Top with a generous portion of the mince, add any other toppings and finish with the bun. Serve hot!
Keep this recipe for later
Where the tikka masala is the favourite British curry, Butter Chicken is the Maharaja of curries in India and features at restaurants, weddings and everywhere in between! The intense flavours of slow-cooked sweet and tangy tomatoes, garlic, ginger, yoghurt, cream and spices come together to make a heady harmony of flavours that are actually addictive. Once you start, you can’t stop especially when served with delicious hot The Spice Tailor naans!
Although our sauce is called Classic Butter “Chicken”, it is actually vegetarian and very versatile. This sauce goes so well with almost everything and definitely anything that works with tomatoes.
