Creamy Leftover Christmas Turkey Curry

Marco Pierre White has come up with a lovely mild curry recipe using up any leftover Turkey you might have this Christmas.

Creamy Leftover Christmas Turkey Curry

Personally, I'm not a huge fan of fruity curries, but this one was actually really very nice indeed and all the fruit in it has to be good for you! It's really easy to make and of course you can use leftover chicken if you wish.

Marco's Recipe courtesy of Marco Pierre White for Knorr




Yield: 8-10

Christmas Turkey Curry

Marco Pierre White has come up with a lovely mild curry recipe using up any leftover Turkey you might have this Christmas.
prep time: 15 minscook time: 45 minstotal time: 60 mins

ingredients:

25g plain flour
2 Knorr Chicken Stock Pots
25g unsalted butter
½ a large pineapple, peeled and chopped into chunks (including core)
2 Cox apples (approx 250g), unpeeled, roughly chopped 
1 banana
1 small onion, finely chopped onion 
3 tbsps mild or medium curry powder 
25g unsweetened desiccated coconut
75ml double cream (optional)
1kg leftover cold roast turkey, taken off the bone and chopped into chunks (you can also add in chunks of cooked ham or leftover veg like roast potatoes, parsnips or carrots, chopped into chunks)

instructions

Preheat the oven to 220˚C/ 425˚F/ Gas Mark 7. Sprinkle the flour in an even layer in an ovenproof frying pan and place it in the oven for 12–15 minutes until lightly browned.

Meanwhile, as the flour browns, begin cooking the curry. First, take the 2 Knorr Chicken Stock Pots and mix them with a litre of boiling water, stirring until thoroughly dissolved. Set aside.

Now, heat a large, heavy-based casserole dish on the hob. Add in the butter. Once melted, add in the pineapple and sliced apple. Peel and slice in the banana. Add in the chopped onion.

Fry stirring with a spatula over a low heat for around 10 minutes until the fruit begins to break down.

Add in the curry powder, mixing it in well. Cook, stirring, for 2–3 minutes over a low heat. Add in the desiccated coconut and mix in.

Remove the lightly browned flour from the oven and add it into the curry paste mixture, mixing it in thoroughly.

Pour in 250ml of the Knorr Chicken Stock, stirring it so that the paste dissolves into the stock.

Gradually add in the remaining stock, 250ml at a time, stirring in thoroughly after each addition to make sure the sauce is free from any lumps.

Bring to the boil, simmer for 8–10 minutes, stir in the double cream if using.

Using the back of a ladle to press it down, pass the curry sauce through a fine sieve if you wish or liquidise until smooth.
Return the sieved or liquidised curry sauce to the casserole dish. Add in the cooked turkey chunks, bring to the boil, reduce the heat and simmer for 10 minutes until the turkey is heated through. 

Garnish with toasted flaked almonds and fresh coriander leaves and serve at once.
Created using The Recipes Generator


I was very kindly sent a truly amazing Seasonal Box from Forman and Field courtesy of Knorr. Containing not only a Free Range Kelly Bronze Turkey but loads more Fantastic Christmas food!

A BIG thank you to Knorr, Jen and Neil for the fantastic seasonal boxes I've been sent over the past months and the great day we spent with Marco Pierre White. And of course to Forman and Field for supplying such great food.

3 comments

  1. Nice looking curry. I don't mind fruit in curry, but I suppose it depends on the fruit used.

    ReplyDelete
  2. I'm sorry, you spent A DAY with Marco Pierre White?!! So jealous!

    Stacy

    ReplyDelete
  3. The curry looks good, think there is always so much leftover at Christmas its a good way to use it up!

    The box sounds really good, its great that you are all set up for the festive period now! x

    ReplyDelete

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




Powered by Blogger.