MY CHRISTMAS TURKEY CURRY

The problem with Christmas leftovers is that we’ve done so much cooking by the time we get to consider them, we don’t really fancy spending any more time in the kitchen. As a result, all too often the cold turkey is thrown into a curry sauce from a jar and heated through. The result is edible, of course, but not really designed for pleasure.

So, I’m going to make the slightly unpopular argument that it’s worth making an effort! But, having said that, the effort involved is pretty minimal.

Your start with this:

  • 2 tablespoons fresh ginger, peeled and chopped
  • 4 fat cloves of garlic
  • 1 red chilli pepper, de-seeded and sliced
  • Water

Place these in your food processor and blitz to a paste, adding the water gradually until you reckon the mixture is fairly smooth.

Now add some oil to your pan, get it hot, and pour in your paste. Cook over a medium heat for about 3 minutes and then add

  • 1 tablespoon coriander seeds, ground
  • 1 tablespoon cumin seeds, ground
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 8 cardamom pods, crushed
  • A piece of cinnamon roughly the size of a man’s little finger
  • 6 cloves
  • 2 bay leaves

Cook together for another 3 minutes and then add

1 can of chopped tomatoes

And let them bubble for 1 minute, then turn the heat down and let the whole lot simmer away for 5 minutes.

Now add 500mls of water, raise the heat an cook until the volume is reduced by half. Check the seasoning and add salt to taste. Add 200ml of double cream and simmer until the mixture has thickened a little.

You now have the “vehicle” for your chicken curry. At this stage I like to add some lime pickle (chopped to avoid big pieces of peel) but that’s entirely up to you. I find it adds some zing and extra spice.

All you need to do now is to heat through your turkey cubes in the curry sauce and maybe add some sautéed peppers for more colour. Sprinkle with chopped fresh coriander before serving with some basmati rice. Try to remember to remove the bay leaves and the cinnamon before it hits the table!