Turkey curry is the perfect way to use up leftover turkey - a real step away from the flavours and textures of roast dinners and those 'picky-teas' with turkey sandwiches!
This curry is tomato based - you can add any vegetables you have - (spinach, peas, peppers, potato or swede) Just chop into bite size pieces and have them ready to add in step 4 below.
When you have had all the turkey meals and you're ready for the curry strip the carcass of leftover meat - it doesn't need to be sliced, diced or pretty! Use your hands (washed of course!) to dig about and pull out all the last pieces of meat...
Roughly 500g leftover turkey meat
1 Chopped onion
4 Cloves garlic
2 Finely sliced red chillies,(if you don't have this substitute with what you do have - birds eye, green etc. It will affect the spice of the curry so consider this when choosing)
6 Cardamon pods
2tsp Coriander seeds
2tsp Cumin seeds
10 Black peppercorns
2 Tins chopped tomatoes
Soften onions with butter over a medium heat - keeping the lid on the pan. When softened remove the lid and allow to caramelise and brown the onions for about 5 minutes. Finely grate the garlic and ginger into the onions, add the chilli and cook, stirring, for 30 seconds.
In a separate small frying pan, on a high heat, gently toast the spices for a minute, being careful not to burn them! Remove from the heat and grind to a fine powder.
Add this to the onion mix and cook for 30 seconds.
If you want to add vegetables do so now - (unless you want to add spinach or peas - add these in the next step). Add you turkey to the pan and mix in so that the meat picks up the flavours of the spices.
Add the tomato puree, again mixing well.
Gently stir in 2 tins of chopped tomatoes, bring to a simmer, season with the salt. Turn the heat to medium so it is gently simmering for 20 - 30 minutes or until it has reduced by a third. (10 minutes before serving add spinach or peas if desired).
Serve with rice, breads and yoghurt if the spice is a little hot!