Chetna Makan's bright, tomatoey curry, with a few spices bringing it to life, is the perfect base to add any leftover roast meat
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 1 tbsp sunflower oil
- 2 tbsp butter
- 1 cinnamon stick
- 1 bay leaf
- 4 cardamom pods
- 400g can chopped tomatoes, blitzed to a purée (or passata)
- 4 cloves garlic, finely chopped
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp garam masala
- 2 tsp ground coriander
- 1 tsp honey
- 500g leftover turkey or chicken, shredded
- 3 tbsp double cream
- 1 green chilli, finely chopped
- ¾ x 25g pack coriander, leaves chopped
Heat the oil and butter in a pan, then add the whole spices and let them sizzle for a few seconds.
Add the tomatoes (or passata), garlic and 200ml boiling water, then cover and cook over a low heat for 20 minutes, until it thickens slightly.
Add the salt and the ground spices, then cook for 1 minute more. Add the honey and shredded meat and stir through. Add another 100ml boiling water, then cover and cook gently for 10 minutes, until the meat is piping hot throughout.
Mix in the cream, then sprinkle the chilli and coriander over the top and serve.
Typical values per serving when made using specific products in recipe