Leftover turkey curry


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Long for zest after the conventional Christmas lunch? Need to transform your extra turkey into an entirely different dish? This scrumptious turkey tikka masala is for you

Cooking Ingredients

    1. sunflower oil
    2. onion, finely hacked
    3. 3 garlic cloves, squashed or finely ground
    4. thumb-sized piece of ginger, stripped and finely ground
    5. 1 red stew, deseeded and finely slashed
    6. 1 tsp cumin seeds
    7. 1 tsp ground coriander
    8. ½ tsp paprika
    9. ½ tsp ground turmeric
    10. ½ tsp garam masala
    11. 1 tbsp tomato purée
    12. 400g can passata or hacked tomatoes
    13. 1 tbsp mango chutney
    14. 100ml twofold cream
    15. 2 tbsp regular yogurt (discretionary)
    16. around 600g extra meal turkey, cut into huge pieces
    17. hacked coriander, toasted chipped almonds, steamed rice and garlic naan breads, to serve

Cooking Direction

    Stage 1
    Heat the oil in a goulash dish or shallow container over a medium intensity, and broil the onions for 10-12 mins until brilliant. Mix in the garlic, ginger, bean stew and every one of the flavors, and cook for 2 mins more until the combination looks like a glue. Mix in the tomato purée, passata or cleaved tomatoes and mango chutney, and bring to a stew. Cook for a further 10 mins.

    Stage 2
    Mix in the majority of the cream and the yogurt, if utilizing, and return the blend to a stew. Add the turkey and keep on stewing until the turkey is steaming hot. Eliminate from the intensity, shower over the excess cream and mix through momentarily. Disperse over a few coriander and chipped almonds, and present with the rice and naan breads as an afterthought.