Turkey Curry with Hot Garlic Pickle
For the turkey curry:
400g leftover turkey meat, brown and white
50g coconut oil
150ml leftover gravy or chicken stock
1 onion, roughly chopped
1 red pepper, roughly chopped
4 tbsp chopped tomatoes
2 tbsp natural yogurt or double cream
2 tbsp fresh coriander, finely chopped
½ tsp sea salt
For the Boxing Day spices:
1 red chilli, de-seeded and finely chopped
2 cloves of garlic, diced
1 tsp root ginger, grated
1 tsp curry leaves or methi
1 tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp nigella seeds
1 tsp ground coriander
½ tsp fenugreek seeds
In a large pan melt your coconut oil and stir in your spices, garlic, chilli and ginger to form a spice paste. Then add in your spiced chutney, onion, pepper, and turkey meat and cook for 4-5 minutes to brown.
Reduce the heat and add gravy or stock to deglaze the pan. Then stir in the tomatoes and half your fresh coriander. Cook for 30-40 mins and finish with yogurt. Season to taste.
Spread your naan bread with hot garlic pickle and warm in the oven for 4-5 minutes.
Serve the turkey curry with poppadoms, rice and bhajis.