This Morning's Leftover Turkey Curry

Published Friday, 13 December 2013
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Reza Mahammed takes to the This Morning kitchen to cook up a festive turkey curry, ensuring you won't have any leftovers going to waste this Christmas.

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Ingredients:

  • 2tbsp ghee/clarified butter
  • 2tbsp vegetable oil
  • 6 cloves
  • 2x 2.5cm /1inch cassia bark or cinnamon sticks
  • 4 cardamom pods lightly bruised
  • 2tsp roasted cumin seeds
  • 2 onions finely chopped
  • ½ tsp ground turmeric
  • 3cm fresh ginger finely grated
  • 2 cloves crushed/ finely chopped garlic
  • 2 green chillies finely chopped
  • 1tsp chilli powder
  • salt to taste
  • 1tsp ground black pepper
  • 1 tbsp tomato puree dissolved in 2 tbsp water
  • 300ml sieved tomato (Passata)
  • 1tsp sugar
  • 50ml water
  • 400g or more leftover turkey, cut into bite size pieces
  • 4tbsp lightly whisked yoghurt
  • 1tsp garam masala
  • 2tbsp chopped coriander leaves
  • juice of ½ a lime or lemon
  • 1tbsp toasted flaked almonds

Method:

  1. Heat the ghee and oil in a wide saucepan until hot. Add the cloves, cardamom pods, cinnamon sticks and the cumin seeds.
  2. Fry for a few seconds until they start to sizzle, then add the onions along with the turmeric. Fry the onions to a pale golden brown.
  3. Now add the ginger, garlic and the green chillies and continue to cook for a further 2 minutes.
  4. Add the chilli powder, salt and black pepper. Stir-fry for a minute. If the mixture sticks to the pan, add a splash of water to pull the mixture together.
  5. Now add the tomato puree, the sieved tomatoes sugar and 50ml water. Stir and simmer for 3-4mins.
  6. Add the turkey pieces, stir and coat them well into the sauce.
  7. Fold in the yoghurt with the garam masala and the coriander. Simmer for approximately 5mins. Squeeze in the juice of a lemon / lime.
  8. Remove to a serving bowl and garnish with the toasted almonds.
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