If you've still got lots of leftover turkey, today is probably the day you start thinking about transforming it into a classic turkey curry. Turkey is not exactly the moistest of meat, so a decent curry is a good way to give the festive bird a final lease of life.
There are lots of different ways you can curry it up, especially if you have a decent array of spices in your cupboard and a tin of tomatoes. It will make it a slightly more satisfying dish than simply adding a jar of supermarket curry sauce, trust us.
Manchester's award-winning Zouk Tea Bar and Grill published their recipe for a festive version of their popular chicken handi dish last year - and it has proved to be a real hit with home cooks.
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Chefs at the celebrity favourite Chester Street restaurant now run regular cookery courses to help customers emulate their classic Indian-inspired dishes. And they've come up with this left-over turkey recipe with instructions to help you.
Sharing it on their website they said: "This recipe has been adapted from our much-loved chicken handi and makes great use of any left over turkey.
"Plus it's much more exciting than taking in the usual post-Christmas cold turkey sandwiches to work for 2 weeks!"
They say the dish can serve up to 4 people and is a "delight to quickly whip up" in the kitchen if you've got a well-stocked cupboard of spices, that is.
Ingredients
- 500g cooked turkey
- Vegetable oil
- 1 large onion
- Ginger & garlic paste 1 tablespoon (simply make this by crushing 3 cloves of garlic and grating a one inch piece of peel fresh ginger and mix with a little water)
- 300g tomatoes
- Tomato puree
- Spices below (all to taste but for a medium spice try half a teaspoon of each)
- Salt
- Chilli powder
- Turmeric powder
- Garam masala
- Methi leaves
- Crushed coriander
- Crushed jeera (cumin)
- Fresh coriander for garnish - about one tablespoon
- Fresh ginger for garnish
- Cinnamon
- Cardamom (2 or 3 black pods)
- 1 Bay leaf
Method
Cut the turkey into small/medium pieces.
Heat the vegetable oil in a handi or a deep saucepan with a lid if you dont have a handi.
Add the cinnamon, cardamom, bay leaves etc into vegetable oil simmer until the cardamons begin to pop.
Add chopped onions, ginger & garlic paste, chopped tomatoes, tomato puree & all spices (salt, chili powder, turmeric powder, garam masala, methi leaves, crushed coriander, crushed jeera) bring to the boil then reduce heat and cook for 5 to 10 minutes until the oil begins to separate.
Leave all the ingredients to simmer and add the cooked turkey. Cook until the turkey is well heated through and the gravy thickens to a smooth masala.
Garnish with freshly chopped coriander and ginger. Serve with rice or naan bread and a little yoghurt or raita on the side.
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