Like most people we had a large amount of leftover turkey from our Christmas dinner. So instead of throwing it away or eating turkey sandwiches for weeks we made a curry with ingredients that we had in the cupboard. Something like this is great when catering for many people as we were. I think a dish such as this is better the longer it is simmered so the flavours infuse and the meat goes tender.
Depends on how much turkey you have on how many people it serves but ours served about 8.
2tbsp vegetable oil
Cooked turkey meat
1 large white onion
2 cloves garlic
Half a jar tikka paste
400g chopped tomatoes
1 pint chicken stock
2 tbsp garam masala
2 tbsp ground coriander
1/2 hot chilli
2 tbsp cumin
2 tbsp creme fraiche
Salt and pepper, to season
1. Slice the onion and finely chop the garlic. Heat the oil in a large heavy-bottom pan or wok then add the onion. Soften the onion on a low heat for at least 10 minutes, making sure it doesn’t burn. Then add the garlic and cook off for a few minutes.
3. Add the turkey and mix well so all the turkey is covered in the paste.
4. Add the garam masala, ground coriander, chilli and cumin then the chopped tomatoes and the stock. Combine well, season with salt and pepper and leave to simmer for about 20 minutes or until the sauce has thickened. When you have the desired consistency cover with a lid and simmer for as long as you wish, stirring occasionally.
5. Towards the end of cooking add the creme fraiche. I think this is a vital addition to the curry, it makes it creamy and thickens it up.
Like many of our recipes I would suggest adding more or less of the spices depending on your personal taste.
A very simple recipe but full of flavour and very warming!