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Dhruv Baker's Easy turkey curry
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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
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.