Dean Edwards' leftover turkey curry recipe
Do you still have some leftover Christmas turkey at home? If so here's the perfect recipe to use up those last bits. Dean Edwards shares his nan's tasty recipe which will also work with the leftovers of any Sunday roast.
Ingredients:
(Serves 4)
2 onions, slicedSmall piece fresh ginger, grated5 cloves garlic, crushed1 green chilli, diced1 stick cinnamon1 star anise
For the spice mix:
4 cloves3 cardamom pods1 tbsp fennel seeds1 tsp nigella seeds1 tsp mustard seeds1 tsp turmeric3 tsp garam masala1 x500g carton pasatta1 heaped tbsp tomato puree1 400g tin coconut milk200ml chicken stock500g shredded turkey or chicken700g maris piper potatoes peeled and quartered
Method:
Cook the onion, ginger, garlic, chilli, cinnamon and anise over a medium to low heat for 10 minutes until soft and golden in colour - take your time
Grind up the whole spices (cloves, cardamom pods, fennel seeds, nigella seeds, mustard seeds) in a pestle and mortar then add all spices (both whole and powder) into the onions and cook for 1-2 minutes
Pour in the coconut milk, passata, puree and stock then bring up to a simmer before adding in the potatoes and shredded turkey
Cook for 30-40 minutes uncovered until thickened and potatoes are cooked through
Garnish with fresh coriander and serve the curry with some rice and warmed naan bread