Turkey Curry

Turkey Curry

turkey-curry.jpg

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

  1. Blend the onion, garlic and ginger and a dash of oil in a food processor until smooth.
  2. Heat 2 tsbp of oil or ghee in a large shallow saucepan
  3. Add the pureed onion mix
  4. Add all the spices, garam masala, cumin, coriander, turmeric, and chili
  5. Cook on a low heat for about 8 -10 minutes
  6. Stirring occasionally to make sure they don’t stick
  7. You can add a bit of water if it starts sticking occasionally just to keep it bubbling away
  8. This stage is the most important as it’s where the flavor of the curry develops
  9. The spices and onion will turn a lovely deeper color and smell fantastic
  10. Add turkey pieces, water and honey and simmer gently for 8 – 10 minutes
  11. Add the ground almonds and cook another 2 mins to thicken, turn heat off
  12. Add cream or coconut milk, stir in a serve.

 

 

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