Leftover turkey curry
This is a quick and easy recipe for using up your leftover turkey after Christmas. Turkey is low in saturated fat, low in calories, and high in protein, B vitamins, selenium and phosphorus so don't waste it! It is up to you how spicy you want to make this curry but I would always recommend tasting a little of the raw chilli before you add it to the pot as they all vary in heat. You can make the base for the curry well in advance and freeze it until required.
- Time: 20 min
- Servings: 4
Source: Raymond Blanc OBE
Ingredients
- Large onion, large, finely-diced
- Butter, unsalted
- Garlic, finely-grated
- thumb Ginger, finely-grated
- Red Chillies, finely-chopped
- Cardamon pods
- Coriander seeds
- Cumin seeds
- Black peppercorns
- tins Chopped tomatoes
- pinches Sea salt
- Leftover turkey meat, diced into 2cm pieces
- Natural yoghurt
- Cucumber, de-seeded and diced