If you can follow it, this makes a very tasty way of using up those turkey leftovers. It's very, very adaptable and could use a lot more veg and less meat and still be tasty. It is from the idea, start, taste and add school of cooking! As most of it is Christmas leftovers and cupboard stuff, it is a surprisingly frugal outcome for such 'rich' ingredients
Ingredients (variable, depending on what you've got, sorry)
- half a big onion, chopped
- a dollop of butter
- a squeeze of garlic puree
- some curry paste - I used Patak's balti paste because that's what I had in the fridge but different pastes will give you a different end flavour (obviously)
- leftover Christmas veg. I had some parsnips, some sprouts and some potato
- some mango chutney, chopped into bits if it has pieces in (must put mango chutney on the shopping list now)
- some coconut milk - I have some coconut milk powder and I mixed it into a liquid with some water.
- some mango powder because I have some. It adds a bit of citrussy/sour flavour and balances the mango chutney very nicely. It's very optional and I used it because I had it, not because the dish would be ruined if I didn't add it!
- some creme fraiche - it would have been yogurt but I had used up the yogurt so I used up the creme fraiche instead. It was half fat.
- some chunks of left over turkey, both brown and white meat - brown has so much flavour and a great texture and is not to be sniffed at! I used my eyes to judge how much. I also added a bit of leftover ham too.
- a sprinkle of salt
- a squidge of chilli puree - because I wanted a bit more heat. I don't like very hot curries but I like a bit of tingle on the tongue!
- a ladle of turkey stock because it looked a bit solid and I had the last remains of the carcass simmering on the hob as I made the curry! Water or other stock would be fine
- and lastly . . . a good splash of cream because I had some and it needed using
so - a luxury leftover curry
Saute the onion gently in the butter until it is lovely and soft and turning golden but not catching.
Add the garlic puree and give it a few more minutes. Keep it very low.
Then add the curry paste, stir it well and leave it on very low to smurge together and develop flavour.
(I was doing other things at the same time so there was a lot of 'leave it on the lowest possible heat' stuff going on which works really well with curries as the flavours develop)
Add the cooked vegetables and mix well. Add the mango chutney. Add the coconut milk, the mango powder, the creme fraiche, the meat, salt and chilli puree. Mix it all together gently and well. If it is thick, add some stock or some water.
Keeping it on low, simmer it, stirring occasionally, for a little while. Add cream if you have it and fancy it.
It was dead easy and knock-out delicious!