Turkey Curry (Christmas Leftovers)
You lot love a curry and even more when it’s a quick curry 🥘 so this is a spin on one I make regularly for Bryce using rotisserie chicken, and it’s one of his favourites so let me know if you like it too! And a turkey curry is one of the obvious choices for leftovers isn’t it? Don’t worry too much if you don’t have one specific spice, just leave it out or substitute it for something else – feel free to drop me a DM if you need to check anything.
Ingredients
- 1 onion
- 3 tbsp vegetable oil / ghee
- 2 tsp garlic purée
- 2 tsp ginger purée
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp turmeric
- ¼ tsp paprika
- ¼ tsp chilli powder
- ¼ tsp garam masala
- ¼ tsp nutmeg optional
- 4 large fresh vine tomatoes
- 1 chicken stock cube in 250ml water
- 250 g leftover turkey
- 100 ml double cream
- handful fresh coriander
Instructions
- Soften and slightly brown onions in vegetable oil (20-30mins)
- Add garlic, ginger and spices – fry for 2 minutes
- Then add chopped tomatoes and stock, cook with lid on for approx 30 mins until tomatoes have broken down and liquid has reduced slightly
- Blitz in blender then add back into pan
- Stir through chopped turkey, double cream and chopped coriander
- Serve with rice, naan or both
Nutrition
Calories: 341kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 97mgSodium: 321mgPotassium: 538mgFiber: 2gSugar: 5gVitamin A: 1523IUVitamin C: 20mgCalcium: 56mgIron: 2mg
Tried this recipe?Let us know how it was!
