
Recipe notes by Raymond Blanc
This 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 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.
About this recipe

This leftover Turkey Curry recipe is courtesy of Raymond Blanc – Chef Patron of Le Manoir aux Quat’ Saisons – a country house hotel and 2 Michelin starred restaurant in Great Milton, Oxfordshire.
Find out more at raymondblanc.com