Turkey curry (a sort of version of a Madras)

I used turkey for this, but you could use any meat you like. If going for lamb or beef extend the cooking time significantly to make sure you get really tender meat. You will need to stir it regularly and possibly top it up with water now and then to make sure it doesn’t stick.

Here’s how I made a turkey version…

Ingredients (made about 8 portions!):

Cooked roast turkey (lots!)

IMAGE_209

2 large onions roughly chopped

2 fresh red chillies finely chopped

About half of a thumb sized piece of ginger finely chopped

3 cloves of garlic crushed

1 tspn mustard seeds

2tspn ground coriander

2 tspn ground turmeric

1/2 tspn ground ginger

1/4 tspn ground white pepper

1 cup coconut milk

1 carton passata

4 turkey stock ice cubes

Bunch of coriander – stalks finely chopped, leaves kept until the end

Juice of 1 lime

2 tbsp ghee

Salt

How to:

I started by putting a large heavy pan on a medium heat and added the ghee, followed by the ginger, garlic and chillis.

IMAGE_206

Let them cook for a few minutes before adding the chopped onions. Cook them on a low-medium heat for around 10 minutes. Don’t let the onions brown, you just want them to soften.

IMAGE_207

While that’s cooking mix the ground coriander, turmeric, mustards seeds, ground ginger and pepper together in a bowl. Grind together a little then add some of the coconut milk and stir together to create a paste.

IMAGE_210

Add the mixture to your turkey and mix it all together coating all of the turkey with the fragrant sauce! If you can leave it in there for a little while, great.

IMAGE_211

Add the remaining coconut milk and chopped coriander stalks to the pan. Mix well and let cook for another 10 minutes.

IMAGE_213

Then add the turkey mixture to the pan and stir it all together well.

IMAGE_214

Now add your passata to the bowl the mixture was in and scrape off any stuff left in there, then pour it in to the pan and add the turkey stock cubes.

IMAGE_216

Leave that to cook for about 15 minutes. As the turkey is cooked it doesn’t need long. Finish it off with lots of chopped coriander and the juice of a lime, plus a sprinkling of salt. Stir up and serve with your favourite side! I had it on a bed of spinach with sweet potato wedges. Thank heaven for turkey at Christmas!

IMAGE_217

 

Then a

Advertisements

Share your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s