We had so much leftover turkey at Christmas! I couldn’t stomach much more of it, so I decided to make a curry – inspired of course by the turkey curry buffet in Bridget Jones. I adapted the recipe from several online. The recipe is great – I have used it again with leftover chicken, and also with lamb. Don’t be intimidated by the ingredient list; you most likely have majority of the ingredients in your spice cupboard already.
2 tbsp. butter
1 large onion
4 garlic cloves
2cm piece of ginger, finely chopped
1 fresh chilli, de-seeded, finely chopped
4 cardamom pods, crushed slightly
1tsp ground cumin
1 tsp ground turmeric
1/2 tsp chilli powder
1 tsp ground coriander
1 cup diced butternut pumpkin
1 cup chicken stock
1/2 cup plain yoghurt
1/3 cup double cream
1 tbsp. lemon juice
2 cups chopped leftover turkey
Salt and Pepper
Garam masala and fresh coriander, to garnish
Finely dice the onion and garlic. Heat the butter in a large frying pan. Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, and ground coriander. Cook over a medium heat until the onion is soft.
Add the butternut pumpkin and cook until it begins to stick to the bottom of the pan, then pour in the stock and bring to the boil. Season with salt and freshly ground black pepper.
Reduce the heat and simmer for 10-15 minutes, until the butternut squash is tender.
Stir in the yoghurt and cream, then add the lemon juice. Add the cooked turkey, mix through and simmer to ensure it is well-heated.
Sprinkle with garam masala and garnish coriander leaves and serve immediately.