A real Christmas leftovers classic, turkey is transformed in a mild, sweet curry sauce with just a handful of other ingredients. Our Christmas curry uses the cooked meat from your turkey, but this is delicious at any time of the year and would be just as tasty with poached chicken stirred through the sauce, or even some lovely king prawns. If you like spice then you could add a teaspoon of chilli, or more to taste, to this easy curry. If you all like different spice levels in your house then try serving sliced red chilies on the side, for everyone to help themselves to at the table, allowing for tailored teatimes. We like our Christmas curry served simply with some steamed rice on the side. If you want to bulk it out a little you could make an easy chopped salad on the side – from tomatoes, cucumber, red onion, lime juice and salt. This will help boost the veg count too for a win-win.
- 50g butter or ghee
- 2 onions, sliced
- 3 cloves garlic, thinly sliced
- 2 x thumb-sized pieces ginger, grated
- 4tbsp curry powder
- 6 Cardomom pods, lightly bashed
- 100g apricots, roughly chopped
- 200ml chicken stock
- 1tbsp Mango chutney
- 400g fresh tomatoes, diced
- 400g leftover cooked turkey, shredded
- Handful toasted flaked almonds, to garnish
- Coriander, to garnish
- Rice, to serve
Add the butter or ghee to a large pan, over a medium heat. Mix in the onion, and cook for five minutes until soft and starting to become translucent. Add the garlic and ginger and cook for a further 3-4 mins. Add the curry powder and cardomom and cook for 2 mins more.
Stir through the apricots, chicken stock, mango chutney and tomatoes. Leave to bubble for 15 mins, until the sauce has thickened. Check and adjust seasoning to taste.
Add the turkey for 5 mins, and cook until hot through. Serve with a scattering of almonds, a handful of coriander and steamed rice.