#ChristyChristmas: Time to… Use up your Leftovers with a Turkey Curry Recipe from Spice Kitchen
As is tradition, Christmas day is filled with mountains of food that has taken days to prepare and only a short amount of time to eat. After Christmas, it can seem like you have endless amounts of leftover food that you aren’t quite sure what to do with.
But if you’re stuck thinking of a new way to reinvent your turkey leftovers every year, then look no further, we have the perfect solution for you.
Whilst your family may tell you they’re all turkeyed-out, this turkey curry recipe from Spice Kitchen will completely transform undesired leftovers into a tasty Boxing Day treat that is sure to keep everyone’s spirits up.
Adapted from Antony Worrel Thompson’s hit recipe, this turkey curry is simple to make and is designed to give you a much needed from the kitchen.
Simply follow the recipe below to create a turkey curry dish that is perfect for boxing day this Christmas.
- 1 tbsp olive oil
- 25g/1oz unsalted butter
- 1 large onion, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 5cm/1in knob of fresh ginger, peeled and grated
- 1 red chilli, de-seeded and finely chopped
- 8 Spice Kitchen green cardamom pods, slightly crushed
- 1 tsp Spice Kitchen ground cumin
- 1 tbsp Spice Kitchen ground turmeric
- ½ tsp Spice Kitchen chilli powder
- 1 tsp Spice Kitchen garam masala
- 1 tsp Spice Kitchen ground coriander & cumin powder
- 2 large potatoes, peeled and cut into cubes
- 1 butternut squash, peeled, seeds removed and cut into cubes
- 570ml/1pt chicken or turkey stock
- 125ml/4fl oz yoghurt
- 85ml/3fl oz double cream
- 1 tbsp lemon juice
- 6 large handfuls roast turkey, chopped
- 1 tbsp fresh coriander leaves, chopped
- Heat the oil and butter in a large non-stick casserole pot.
- Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices.
- Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
- Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.
- Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
- Stir in the yoghurt and cream, then add the lemon juice.
- Add the cooked turkey, fold in and simmer to heat through.
- Sprinkle with coriander leaves and serve immediately.