An Epic Curry Turkey
Photography | Laura Ellen Wright
After an early Christmas dinner with friends – More about this HERE. We had plenty of our Morton’s turkey left over. So instead of days lunching on turkey sandwiches, I decided to make something a little different.
Let’s get straight into this guys – You’ve filled your belly with turkey and all the trimmings. No matter how much you’ve eaten, there still seems to be half a bird left! Gather up your leftovers and a few store cupboard items to make the perfect turkey curry.
WHAT YOU WILL NEED TO MAKE LEFT OVER TURKEY CURRY FOR 4 PEOPLE
1 tbsp olive Oil | 25g Unsalted Butter | 1 Onion – Chopped | 4 Garlic Cloves – Chopped | 1in Knob Fresh Ginger – Grated | 1 Red Chilli – Chopped | 8 Cardamon Pods – Slightly Crushed | 1tsp Ground Cumin | 1 tbsp Ground Tumeric | 1/2 tsp Chilli Powder | 1tsp Garam Masala | 1tsp Corriander Seeds | Left over Potatoes – Cut into Cubes | 1 Butternut Squash – Cut in to Cubes | 1pt Chicken or Turkey Stock | 125ml Yogurt | 85ml Double Cream | 1tbsp Lemon Juice | 6 large Handfuls of Leftover Turkey – Chopped |
Heat the oil and butter in a large non-stick pot
Add the onions and cook for a few minutes
Add the garlic, cumin, turmeric, ginger, chilli, cardamom, garam masala and ground coriander.
Cook until the onion is soft.
Add the cubes of potatoes and butternut squash. Cook until the potato begins to stick.
Add the stock and bring to the boil with some salt and pepper to taste.
Simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
Add the lemon juice, yoghurt, creme and stir.
Stir in the cooked turkey – I find the darker meat is best for flavouring a curry.
Serve over a bowl of fluffy rice and enjoy.
If you have any leftover turkey recipes, make sure you share them below!
(Whilst this post is a gifted collaboration with Morton’s, as always I have been honest with my thoughts)