Description
Learn how to make a delicious leftover turkey curry with this easy recipe. Perfect for using up Thanksgiving or Christmas leftovers. Click to try it now!
Ingredients
- Sunflower oil
- Onion finely chopped
- 3 garlic cloves crushed or finely grated
- Thumb-sized piece of ginger peeled and finely grated
- 1 red chilli deseeded and finely chopped
- 1 tsp (5 ml) cumin seeds
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (3 ml) paprika
- 1/2 tsp (3 ml) ground turmeric
- 1/2 tsp (3 ml) garam masala
- 1 tbsp (15 ml) tomato purée
- 400 g (14.1 oz) can passata or chopped tomatoes
- 1 tbsp (15 ml) mango chutney
- 100 ml (0.4 cups) double cream
- 2 tbsp (30 ml) natural yogurt (optional )
- About 600 g (1.3 lbs) leftover roast turkey cut into large chunks
- Chopped coriander toasted flaked almonds, steamed rice and garlic naan breads, to serve
Instructions
- Warm the sunflower oil in a casserole dish or shallow pan on moderate heat, sauté the chopped onion for 10-12 minutes until it turns golden brown.
- Incorporate the crushed garlic, grated ginger, chopped chilli, and all the spices, and cook for an additional 2 minutes until it forms a paste-like consistency.
- Mix in the tomato purée, passata or chopped tomatoes, and mango chutney, and bring the mixture to a gentle boil. Let it cook for another 10 minutes.
- Blend in most of the double cream and the natural yogurt, if you choose to use it, and bring back to a gentle boil.
- Add the chunks of leftover turkey and continue simmering until the turkey is thoroughly heated.
- Take the dish off the heat, drizzle the remaining cream on top, and give it a quick stir.
- Sprinkle chopped coriander and toasted flaked almonds over the dish, and serve it alongside steamed rice and garlic naan breads.
Notes
- Marinate roast turkey in yogurt, garlic, and spices before adding to curry for extra flavor.
- Substitute double cream with coconut cream or milk for a healthier, dairy-free option.
- Adjust spice levels with more or less red chili according to preference.
