This leftover turkey curry is the perfect way to keep warm during the winter months. Add Llaeth Y Llan yogurt for a delicious creamy flavour.
Ingredients
· sunflower oil · onion, finely chopped.
· 3 garlic cloves, crushed or finely grated.
· thumb-sized piece of ginger, peeled and finely grated.
· 1 red chilli, deseeded and finely chopped.
· 1 tsp cumin seeds
· 1 tsp ground coriander
· ½ tsp paprika
· ½ tsp ground turmeric
· ½ tsp garam masala
· 1 tbsp tomato purée
· 400g can passata or chopped tomatoes
· 1 tbsp mango chutney
· 100ml double cream
· 2 tbsp Llaeth y Llan natural yogurt
· about 600g leftover roast turkey, cut into large chunks.
· chopped coriander, toasted flaked almonds, steamed rice and garlic naan breads, to serve
Instructions
- Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden.
- Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste.
- Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.
- Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer.
- Add the turkey and continue to simmer until the turkey is piping hot.
- Remove from the heat, drizzle over the remaining cream and stir through briefly.
- Scatter over some coriander and flaked almonds and serve with the rice and naan breads on the side
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