Turkey curry is obviously the perfect way to use up any meat you’ve got from Christmas day, but this recipe is so good we think it’s worth making from scratch, even when you haven’t got leftover meat. Because of this we’ve made sure the recipe works with both cooked and raw turkey. If you’re using cooked meat for a leftover turkey curry, simply shred any meat into the sauce and heat through thoroughly. Once you’ve made this tasty twist on a classic curry recipe you’ll want to make it again and again – it’s so flavoursome. You can serve your turkey curry with rice as you would any other curry, or treat yourself to some naan bread or poppadoms.
- 1 orange pepper, sliced
- 1 red pepper, sliced
- 500g turkey breast steaks, cut into short wide strips
- 200g green beans, halved
- 4 ripe tomatoes, roughly chopped
- Small bunch coriander, chopped
- 2tbsp sunflower oil
- 1 large onion, roughly chopped
- 5tbsp korma curry paste
- 3tbsp spicy mango chutney
- 200ml hot chicken stock
- 400ml tin reduced-fat coconut milk
- 2tbsp toasted flaked almonds
Heat the oil in a large frying pan or wok. Add the onion and peppers, and cook for 3-4 mins, until the onion is golden and peppers softened.
Stir in the turkey and curry paste, and cook, stirring, for a couple of mins.
Add the beans, tomatoes, mango chutney, stock and coconut milk, and simmer for 10 mins. Stir through coriander, sprinkle with almonds and season before serving your turkey curry with rice and chapattis.