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    Dhruv Baker's Easy turkey curry

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    Dhruv Baker's Easy turkey curry


    By Boxing Day, you might be craving something a bit different so try my turkey curry as a great way to use up leftovers from Christmas dinner - Dhruv Baker

    Serves: 4


    2 tbsp vegetable oil

    1 onion, finely chopped

    1 tsp grated ginger

    3 cloves garlic, crushed

    1 tsp ground cumin

    1½ tsp ground coriander

    ½ tsp turmeric

    ¼ tsp chilli powder

    227g can chopped tomatoes

    500g left over turkey meat, cut into large chunks

    500ml chicken stock

    2tbsp chopped fresh coriander


    1. Heat the oil in a large saucepan and fry the onion until soft, then add the ginger and garlic and cook for a further 2-3 minutes.

    2. Add the spices and stir constantly adding about 1 tbsp cold water after a minute then cook for a further minute taking care not to burn the spices. Add the turkey and cook for 1-2 minutes so that it is coated in the spices, then add the tomatoes and stir through and cook for about 2-3 minutes.

    3. Add the stock and cook for 10-12 minutes till reduced by half then season to taste. Serve with the fresh coriander scattered over the top. Great with steamed rice, naan breads and a salad made of chopped tomato, red onion, cucumber, green chilli, fresh coriander, lime juice, a pinch of caster sugar and salt and pepper.

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