Turkey Curry
Turkey Curry
Recipe Type: Entree
Cuisine: British
Author: Caroline Artiss
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
How to turn left over Christmas turkey into a rich and creamy curry the next day. I'm a fan of using leftovers and also a fan of any type of curry. This one is similar to a mild korma, my daughter loves this. If you want it dairy free simply use coconut milk instead of cream.
Ingredients
500g approx of left over turkey meat, cut into cubes
1 small onion
4 cloves Garlic
2 inch piece Ginger
2 big tsp Ground cumin
2 big tsp Ground coriander
1½ tsp turmeric
1 big tsp Garam masala
Chili powder (optional)
1 tsp Salt
1 tbsp Honey
50g Ground almonds
100ml Cream (or coconut milk if you want it dairy free)
300ml water
Sunflower / vegetable oil (or Ghee if you can get it)
Instructions
Blend the onion, garlic and ginger and a dash of oil in a food processor until smooth.
Heat 2 tsbp of oil or ghee in a large shallow saucepan
Add the pureed onion mix
Add all the spices, garam masala, cumin, coriander, turmeric, and chili
Cook on a low heat for about 8 -10 minutes
Stirring occasionally to make sure they don’t stick
You can add a bit of water if it starts sticking occasionally just to keep it bubbling away
This stage is the most important as it’s where the flavor of the curry develops
The spices and onion will turn a lovely deeper color and smell fantastic
Add turkey pieces, water and honey and simmer gently for 8 – 10 minutes
Add the ground almonds and cook another 2 mins to thicken, turn heat off
Add cream or coconut milk, stir in a serve.