It’s as traditional as Rudolf... finding something to do with leftover turkey is an annual event.
Today on This Morning Reza Mahammad shows us how to whip up a delicious curry.
In fact, it might even prove more popular than the turkey did on Christmas Day.
- 2 tbsp ghee/clarified butter
- 2 tbsp vegetable oil
- 6 cloves
- 2 x 2.5cm /1inch cassia bark or cinnamon sticks
- 4 cardamom pods lightly bruised
- 2 tsp roasted cumin seeds
- 2 onions finely chopped
- ½ tsp ground turmeric
- 3 cm fresh ginger finely grated
- 2 cloves crushed/ finely chopped garlic
- 2 green chillies finely chopped
- 1 tsp chilli powder
- salt to taste
- 1 tsp ground black pepper
- 1 tbsp tomato puree dissolved in 2 tbsp water
- 300ml sieved tomato (passata)
- 1 tsp sugar
- 50 ml water
- 400 g or more leftover turkey cut into bite size pieces
- 4 tbsp lightly whisked yoghurt
- 1 tsp garam masala
- 2 tbsp chopped coriander leaves
- juice of half a lime or lemon
- 1 tbsp toasted flaked almonds
1 Heat the ghee and oil in a wide saucepan until hot.
2 Add the cloves, cardamom pods, cinnamon sticks and the cumin seeds.
3 Fry for a few seconds until they start to sizzle then add the onions along with the turmeric.
4 Fry the onions to a pale golden brown.
5 Now add the ginger, garlic and the green chillies and continue to cook for a further two minutes.
6 Add the chilli powder, salt and black pepper.
7 Stir fry for a minute. If the mixture sticks to the pan, add a splash of water to pull the mixture together.
8 Now add the tomato puree, the sieved tomatoes sugar and 50ml water. Stir and simmer for three to four minutes.
9 Add the turkey pieces, stir and coat them well in the sauce.
10 Fold in the yoghurt with the garam masala and the coriander.
11 Simmer for approximately five minutes.
12 Squeeze in the juice of lemon or lime.
13 Remove to a serving bowl and garnish with the toasted almonds.
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