Christmas Turkey Curry - Easy Boxing Day Meal

Christmas Turkey Curry is an easy Boxing day dinner.

This curry recipe is a great way to use up any leftover turkey from Christmas. It's a bit like a Jamie Oliver 30 minute meal as that's all it takes to make since the turkey is already cooked.

I've made a couple of different recipes so you might also want to check out my other leftover turkey curry recipe before deciding which you might prefer.

Christmas Turkey Curry

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.

Ingredients:
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 - deseeded
2 teaspoons of cumin seeds - crushed
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

Method:
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 - marvellous 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 - you can add a bit more later if you need to.

Stir for a few more minutes then throw in the cooked turkey and the fresh tomato. Cook over 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.



Yield:

Boxing Day Christmas Turkey Curry

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.

ingredients:

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 - deseeded
2 teaspoons of cumin seeds - crushed
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

instructions

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 - marvellous 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 - you can add more later if you need to.  

Stir for a few more minutes then throw in the cooked turkey and the fresh tomato.
Cook over 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.
Created using The Recipes Generator

6 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
  4. It was wondering if I could use this write-up on my other website, I will link it back to your website though.Great Thanks. Merry Christmas From BoltPosts

    ReplyDelete
    Replies
    1. Hi Alex
      Yes that's fine as long as you link back. Merry Christmas to you too!

      Delete

I love to hear from everyone so thanks for taking the time to comment.

Please note comments containing links will not be published.

Cheers
Jan