Turkey Curry Recipe
Left over turkey doesn’t need to be only used for sandwiches and soup. Something hot and spicy is just the thing to banish those post Christmas blues.
2 diced onions
500g chopped cooked turkey
4 garlic cloves
Pinch of cumin, coriander, grama masala, turmeric, cinnamon
1 dollop of yogurt
Salt and pepper
30g ghee (clarified butter)
1tbl fresh ginger
1 Green and red chilli
2 tbl of paste
1/2 tin of coconut milk
Veg - tomatoes tin, pepper, okra
First, in a pestle and mortar or magi mix blend up the paste, take a few spoons out and add the onion and blend again.
Heat a frying pan up and a deep casserole. Take your diced turkey and mix with the first paste, yogurt and salt and pepper, heat a little oil and quickly fry to get some colour on the meat. Remove and reserve.
Meanwhile fry your onion paste in the ghee until golden, careful the chilli smell can be quite potent!
Add the chopped pepper, okra etc, fry for a few mins. Then add the tin tomatoes and swill the can out with water and add to the pan. Bring to a gentle simmer and add the coconut milk.
Turn the heat down and gently simmer for 20mins, five mins from the end add the turkey.
Have a final season and spoon into bowls, top with ripped up coriander.