Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

 A Weekday Menu Recipe




Coriander Turkey Steaks   HT  MC  35mins  

Serves 4    Hot Poultry Herbs Vegetables Main Course Dairy Free Eggless

4 tbsp Vegetable Oil
2 teasp Ground Coriander
1 teasp Cumin Seeds
4 Turkey Steaks
Salt and Pepper
225g /8oz Shallots, peeled and sliced lengthways
1 Garlic Clove, crushed
1 x 400g/14oz tin Chopped Tomatoes
1 Chicken Stock Cube
˝ teasp Sugar
˝ teasp Hot Pepper Sauce
1 tbsp Freshly Chopped Coriander


1. Place the oil, coriander seeds and cumin seeds in a large frying pan and heat for 1-2 minutes until hot and fragrant.

2. Season the steaks with salt and pepper then add to the pan and brown over a high heat for 1 minute on each side. Remove the turkey from the frying pan with tongs and set aside.

3. Add the shallots and garlic to the frying pan and sauté over a medium heat for 3-4 minutes.

4. Add the tomatoes, crumbled stock cube, sugar and pepper sauce, mixing well, bring to the boil then cook on a high heat for 3-5 minutes, stirring constantly.

5. Return the turkey steaks to the pan, together with any juices, reduce the heat to low, cover and simmer for 8-10 minutes or until the turkey is cooked through

6. Transfer to a warm serving platter and sprinkle with the fresh coriander.


Serving Suggestions :


Noodles,  Green Salad


Cherry Yoghurt Dessert



More Chicken Recipes  |  General Preparation & Cooking Times  


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.



Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©