If like me you were left with a full half a turkey crown after xmas day and have been eating turkey sandwiches all week then use the rest up with this tasty curry recipe! It was a bit of an experiment but it sent the other half back for seconds!
I just chopped a whole chunck of cooked turket into cube sized pieces and added to the rest of the ingredients which were already in my cupboard.
Serves 4 – 6.
1 kg cooked turkey cut into chunks.
2 tsp Cumin seeds
2tsp coriander seeds
1tsp fennel seeds
2 bay leaves
2 dried red chillis
4 – 5 large garlic cloves chopped fine
2 inches of ginger chopped fine
3 large onions – 2 diced and one sliced.
1 pepper diced – any colour will do.
2 tbsp tomato puree
1 tsp chilli powder or cayenne
1 magi cube ( or veg stock cube)
1 tsp tumeric
2 tsp garam massala
2 tsp fenugreek
1/2 teaspoon ground cardamon ( if you dont have ground bash some pods and get 1/2 tsp of seeds and add to the other spices.)
1 tin coconut milk A handfull of raisins ( optional)
First of all lightly toast the cumin seeds, coriander seeds, fennel seeds and dried chillis and then grind in a pestle and mortar. ( if using whole cardamon add the seeds too but discard the skins)
Fry the onions in a tablespoon of olive oil for about 5 mionutes until soft, then add the garlic and ginger and cook for a few minutes more.
Add the toasted ground spices along with the tumeric, garam massala, chilli powder, bay leaves, stock cube and ground cardamon and stir round for a few minutes.
Add the tomato puree and mix through before adding the coconut milk, raisins and turkey chunks.
If the mixture seems a bit too dry add some water or more coconut milk.
Season with salt and pepper and then cook in an oven proof dish for around 20 – 30 minutes on 180 c. Just keep an eye on it until the sauce is thick and the turkey starts to fall apart.
Serve with basmati rice and a chappati!