Easy Leftover Turkey Curry - The Best Recipe

There are many different leftover turkey curry recipes but it has to be said my latest invention, in our opinion, is one of the best.  Great for using up leftover Turkey at Thanksgiving or of course Christmas.

Make a simple spice paste of onions, ginger, garlic and chillies.  Fry gently along with cumin, ground coriander, garam masala and throw in a cinnamon stick.  Add coconut milk, tomatoes and soft brown sugar and a little chicken stock and cook till done - continue reading for the full recipe.

Slightly sweet tasting yet very nicely spiced.  Of course you can make this with leftover chicken too.

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**Since the turkey has been reheated this recipe is not suitable for freezing.

To serve 2 greedy people you will need a food processor and the following:

1 large onion

a thumb sized piece of fresh ginger - peeled

3 fat garlic cloves - peeled

2 red chillies - de-seeded

Throw the lot into your food processor along with a splash of water and whiz it up till you have a nice paste.

a couple of tablespoons of ghee or vegetable oil

1 teaspoon of ground coriander

2 teaspoons of ground cumin

1 or 2 teaspoons of hot chilli powder

2 teaspoons of garam masala

1 cinnamon stick

400g tin chopped tomatoes - get good quality ones or your curry sauce wont be as good

 250ml full fat coconut milk

about 2 teaspoons of soft brown sugar - you can adjust to taste later

1/2 of a Knorr chicken stock cube dissolved in just 100ml of boiling water

a good handful of cooked turkey or of course you can use leftover chicken

sea salt and black pepper to taste

chopped coriander to serve

How to do it:

Once you've whizzed up your onions, ginger, garlic and chillies heat up the ghee or oil in a large frying pan.  Throw in the paste and cook until it begins to colour up a bit.  Now add the spices and the cinnamon stick and cook for a couple of minutes till your kitchen smells delicious.

Add the tin of tomatoes including the juice, coconut milk and chicken stock and sugar.  Add a tiny pinch of salt and a good pinch of black pepper then bring to a simmer.  Cook for about 30 minutes.

Have a taste and add the turkey - adjust the seasoning and add more sugar if you think it needs it. 

Continue to cook for about 5 minutes or until everything is piping hot.  Remove the cinnamon stick.

Serve straight away topped with chopped coriander and some nice rice.  

Oh and don't forget the naan bread and a glass of wine for me, thank you very much!