This Raymond Blanc’s Leftover turkey curry recipe is a quick and easy recipe for using up your leftover turkey after Christmas. It is up to you how spicy you want to make this curry.
Prep time: 5 Mins
Cook time: 30 Mins
Effort: Easy
Yield: Serves 4 to 6
Image: Raymond Blanc
Ingredients
For the turkey curry- 1 large onion, large, finely diced
- 50g butter, unsalted
- 4 cloves garlic, finely grated
- 1 thumb ginger, finely grated
- 2 red chillies, finely chopped
- 6 cardamon pods
- 3 cloves
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 10 black peppercorns
- 2 tins chopped tomatoes
- 4 pinches sea salt
- 500g leftover turkey meat, diced into 2cm pieces
- 150ml natural yoghurt
- 1/4 cucumber, de-seeded and diced
Method
- In a medium saucepan covered with a lid, on a medium heat, sweat the onions in the butter for 5 minutes until they are soft and cooked through.
- Remove the lid and continue to cook until the onions start to caramelise. Continue to brown the onions for 5 minutes, stirring from time to time to achieve an even golden colour.
- Add the garlic, ginger, chilli and cook for stir for 30 seconds to cook out the rawness.
- In a separate small frying pan, on a high heat, gently toast the spices for a minute, before taking off the heat and grinding to a fine powder.
- Add this to the onions and spices and cook for 30 seconds.
- Stir in 2 tins of chopped tomatoes, bring to a simmer, season and taste. Turn the heat to medium and leave it to reduce by a third.
- Add the cooked turkey meat, cover with a lid and leave on a low heat for a minimum of 15 minutes.
- When you’re ready to serve, taste one final time and adjust the seasoning if necessary. If you find it is a little too hot you can always serve a little raita on the side to cool the intensity of the curry.
- To make the raita, simply mix the yoghurt and cucumber together. A little chopped mint would also be nice.
- Serve the curry with a generous helping of wholegrain rice and garnish with a sprig of coriander and sliced spring onions if you wish.
