Butter turkey curry
- Janine Ratcliffe
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Serves 6
Easy
Prep: 10 mins
Cook: 45 mins
A star rating of 5 out of 5.2 ratingsRate
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This is a great way to use up left-over turkey and revive jaded Christmas palates. The herb and pomegranate salad elevates it, while the sweet-sour spiced cranberry chutney is a great cheat
Gluten free
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Try our butter turkey curry, then try goan fish curry, turkey keema curry, turkey ramen, or turkey and ham pie. You can also use the butter sauce to make a vegetable curry (cauliflower works well) or use paneer instead of turkey, if you prefer.
Butter turkey curry recipe
Ingredients
Nutrition
-
400g left-over roast turkey
cut into large chunks
-
1⁄2 lemon
juiced
-
1 1⁄2 tsp garam masala
-
1 tsp ground turmeric
-
naan, cooked basmati rice and lime wedges
to serve
BUTTER SAUCE
-
30g unsalted butter
-
1 tbsp neutral-tasting oil
such as vegetable oil
-
1 cinnamon stick
-
6 cardamom pods
bashed
-
1 large onion
chopped
-
3 garlic cloves
crushed
-
1 tbsp finely grated ginger
-
2 tsp ground cumin
-
1 tsp ground coriander
-
2 tsp Kashmiri chilli powder
-
4 ripe tomatoes
roughly chopped
-
2 tbsp tomato purée
-
3 tbsp greek yogurt
-
2 tsp dried fenugreek leaves (kasuri methi)
SALAD
-
2 handfuls of small mint leaves
-
2 handfuls of coriander leaves
-
1⁄2 red onion
finely sliced
-
3 tbsp pomegranate seeds
SPICED CRANBERRY CHUTNEY
-
1 tbsp neutral-tasting oil
such as vegetable oil
-
1 tsp cumin seeds
-
1 tsp black onion seeds
-
1⁄2 tsp chilli flakes (optional)
-
1 tsp finely grated ginger
-
1 tbsp tamarind purée
-
200g chunky cranberry sauce
Nutrition: per serving
- kcal344
- fat16.2g
- saturates6g
- carbs23.7g
- sugars21.2g
- fibre3.3g
- protein24.2g
- salt0.4g
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Method
-
step 1
Put the turkey in a bowl and toss with a squeeze of lemon juice, 1 tsp of garam masala and the turmeric.
-
step 2
To make the sauce, heat the butter and oil in a pan over a medium heat, then sizzle the cinnamon stick and cardamom pods for 2 mins. Add the onions and cook for 20 mins until golden and caramelised, then add the garlic and ginger, and cook for 1 min. Stir in the dried spices and cook for 1-2 mins. Add the tomatoes and tomato purée, and cook for 5 mins until the tomatoes start to break down slightly. Add 200ml of water, then cover and simmer for 20 mins. Remove and discard the whole spices, then use a stick blender to whizz the sauce until smooth.
-
step 3
Add the turkey to the pan and simmer for 5 mins to warm through, then stir in the yogurt a tablespoon at a time (this will stop it curdling). Stir in the fenugreek leaves and the remaining ½ tsp of garam masala.
-
step 4
To make the salad, toss all the ingredients together. To make the chutney, heat the oil in a small pan over a low heat and toast the seeds until fragrant and starting to pop. Stir in the ginger and cook for 1 min. Remove from the heat, cool, then scrape into a bowl with the tamarind and cranberry sauce, and stir well. Serve the curry with rice, the chutney, salad and some naan.
More ways with leftover turkey.
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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