Raymond Blanc’s Leftover Turkey Curry Recipe

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.

5 Mins 30 Mins Easy 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

For the cucumber raita (optional)

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.