Christmas Turkey Curry - Easy Boxing Day Meal

With loads of leftover turkey from Christmas - what to do on Boxing day?  
Make a nice curry of course!


Nothing tricky, just a quick dinner ready in less than 30 minutes that looks good and tastes good too.  You can of course make this at any time during the year with leftover chicken from the Sunday roast.
To serve 4 all you need to do it add more turkey and another tin of tomatoes and perhaps another small dollop of curry paste, everything else can stay the same.



To serve 2 you will need:
2 big handfuls of cooked turkey - 350g

a good sized knob of butter - 30g
a glug of olive or vegetable oil - not quite a tablespoon
1 large onion
3 cloves garlic
2.5 cm knob of fresh ginger - peeled
1 or 2 fresh green chillies - de-seeded 
2 teaspoons of cumin seeds
1 x 400g tin of good quality tinned tomatoes including the juice
1 or 2 teaspoons of sugar
2 teaspoons of garam masala

2 good tablespoons (or to taste) of Patak's Jalfrezi curry paste - you can of course use Madras or Balti paste or whatever takes your fancy
1 fresh tomato - quartered 
a small handful of freshly chopped coriander

How to do it:

Throw the onion, garlic, ginger and chillies into a food processor and whiz up for a few seconds until nicely chopped. Of course if you don't have a food processor you can chop then very finely by hand - then get one asap for your next curry - marvelous invention! 

Heat up the butter and oil in a large frying pan and cook the onion, garlic, ginger and chilli over a medium heat stirring all the time.  
You want it to just start to colour but not burn.

Once that's done you can add in the cumin seeds, garam masala and curry paste, again stirring for another minute.  Now add the tin of tomatoes including the juice along with a teaspoon of sugar.   
Stir for a few more minutes then throw in the cooked turkey and the fresh tomato.

Cook over a medium heat adding a little water so it's not too thick.
Once everything is piping hot have a taste and add more curry paste if you need to.
Sprinkle the chopped coriander over the curry and serve with some nice rice and naan bread.

Please note: This recipe is NOT suitable for freezing as the turkey will have been reheated twice. 


 
 

4 comments

  1. Looks good Jan. I keep meaning to ask you what kind of camera are you using? xxoo

    ReplyDelete
  2. Marie - it's a Canon IXUS 115 HS

    ReplyDelete
  3. We just finished the last of the turkey, thank goodness. Yours looks delicious, Jan. Thanks for sharing...

    A Very Happy New Year to You & Yours! Louise.

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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