Classic French

Leftover turkey curry

Name: Leftover turkey curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 1 Large onion, large, finely-diced; 50g Butter, unsalted; 4 cloves Garlic, finely-grated; 1 thumb Ginger, finely-grated; 2 Red Chillies, finely-chopped; 6 Cardamon pods; 3 Cloves; 2tsp Coriander seeds; 2tsp Cumin seeds; 10 Black peppercorns; 2 tins Chopped tomatoes; 4 pinches Sea salt; 500g Leftover turkey meat, diced into 2cm pieces; 150ml Natural yoghurt; 1/4 Cucumber, de-seeded and diced

A quick and easy way to use up your leftovers

Prep 5 minsCook 15 minsServes 4

This is a quick and easy recipe for using up your leftover turkey after Christmas. Turkey is low in saturated fat, low in calories, and high in protein, B vitamins, selenium and phosphorus so don't waste it! It is up to you how spicy you want to make this curry but I would always recommend tasting a little of the raw chilli before you add it to the pot as they all vary in heat. You can make the base for the curry well in advance and freeze it until required.

Ingredients

For the turkey curry:

1Large onion, large, finely-diced
50gButter, unsalted
4 clovesGarlic, finely-grated
1 thumbGinger, finely-grated
2Red Chillies, finely-chopped
6Cardamon pods
3Cloves
2tspCoriander seeds
2tspCumin seeds
10Black peppercorns
2 tinsChopped tomatoes
4 pinchesSea salt
500gLeftover turkey meat, diced into 2cm pieces

For the cucumber raita (optional)

150mlNatural yoghurt
1/4Cucumber, de-seeded and diced

Method

1
In a medium saucepan covered with a lid, on a medium heat, sweat the onions in the butter for 5 minutes until they are soft and cooked through.
Remove the lid and continue to cook until the onions start to caramelise.
Continue to brown the onions for 5 minutes, stirring from time to time to achieve an even golden colour.
Add the garlic, ginger, chilli and cook for stir for 30 seconds to cook out the rawness.
2
In a separate small frying pan, on a high heat, gently toast the spices for a minute, before taking off the heat and grinding to a fine powder.
Add this to the onions and spices and cook for 30 seconds.
Stir in 2 tins of chopped tomatoes, bring to a simmer, season and taste.
Turn the heat to medium and leave it to reduce by a third.
3
Add the cooked turkey meat, cover with a lid and leave on a low heat for a minimum of 15 minutes. When you’re ready to serve, taste one final time and adjust the seasoning if necessary.
If you find it is a little too hot, you can always serve a little raita on the side to cool the intensity of the curry. To make the raita, simply mix the yoghurt and cucumber together.
A little chopped mint would also be nice. Serve the curry with a generous helping of wholegrain rice and garnish with a sprig of coriander and sliced spring onions if you wish.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!