Reza Mahammad is back in the kitchen to show us how to make the best of leftover turkey with a delicious curry recipe that is perfect for Boxing Day. We all know that turkey curry is a staple of every Boxing Day table and Reza's recipe is bound to stay in your Christmas cook book for many years to come!
This tomato based curry sauce uses Christmas spices, cinnamon and cloves and can be prepared before the Christmas rush and frozen so that all you need to do after the big day is defrost, add the cooked turkey and a few spoons of yoghurt to spice up any Bridget Jones inspired Boxing Day buffet.
If that wasn't enough we will have Arg from TOWIE in the kitchen to be Reza's little helper for this festive feast.
Leftover turkey curry
2tbsp ghee/clarified butter
2tbsp vegetable oil
2x 2.5cm /1inch cassia bark or cinnamon sticks
4 cardamom pods lightly bruised
2tsp roasted cumin seeds
2onions finely chopped
½ tsp ground turmeric
3cm fresh ginger finely grated
2 cloves crushed/ finely chopped garlic
2 green chillies finely chopped
1tsp chilli powder
salt to taste
1tsp ground black pepper
1 tbsp tomato purée dissolved in 2 tbsp water
300ml sieved tomato (Passata)
400g or more leftover turkey cut into bite size pieces
4tbsp lightly whisked yoghurt
1tsp garam masala
2tbsp chopped coriander leaves
juice of ½ a lime or lemon
1tbsp toasted flaked almonds
Heat the ghee and oil in a wide saucepan until hot
Add the cloves, cardamom pods, cinnamon sticks and the cumin seeds. Fry for a few seconds until they start to sizzle then add the onions along with the turmeric. Fry the onions to a pale golden brown.
Now add the ginger, garlic and the green chillies and continue to cook for a further 2 minutes. Add the chilli powder, salt and black pepper. Stir-fry for a minute. If the mixture sticks to the pan,add a splash of water to pull the mixture together.
add the tomato purée, the sieved tomatoes sugar and 50ml water. Stir and simmer for 3-4 minutes.
Add the turkey pieces, stir and coat them well into thesauce. Fold in the yoghurt with the garam masala and the coriander. Simmer for approximately 5 minutes. Squeeze in the juice of a lemon or lime. Remove to a serving bowl and garnish with the toasted almonds.