Chloe’s Boxing Day Turkey Curry
A festive recipe
This festive recipe is perfect for using up leftover turkey or vegetables and made even more special with clotted cream.
17 ingredients
Prep
Cooking
Serves people
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Ingredients
- 2 tablespoons oil
- 2 white onions roughly chopped
- 1 tablespoon of ginger paste
- 2 -3 garlic cloves
- 1 tin of chopped tomatoes
- 500g leftover cooked turkey, shredded
- 113g Rodda’s Cornish clotted cream
- 1 ½ tablespoons brown sugar
- Salt, to taste
- Spices:
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 4 cardamom pods
- (chopped chillies if you like it spicy!)
Method
- Heat the oil in a large saucepan over a media heat. Add the chopped onion and
- Cook for ten minutes until the edges start to turn brown.
- Measure all the spices and place in a small bowl. Stir to combine.
- Once the onions have browned add the ginger, garlic (chopped chillies if using) and spices to the pan and cook for 1 minute until fragrant.
- Add the tin of tomatoes, sugar and a cup of water to the pan. Stir to combine, the onion and spice mix.
- Partially cover the pan and simmer for 15 minutes.
- Transfer the curry mix to a blender (or take off the heat and use a stick blender) and blend on high until smooth.
- Return the curry to the pot and slowly stir through the Rodda’s clotted cream and cooked turkey.
- Garnish with chopped coriander and serve with rice and naan.
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