This dish is a welcome easy and very tasty contrast to the hustle and bustle of Christmas roast with all the trimmings.
Save your leftover turkey on the bone and cook this relatively effort free curry on Boxing Day or shortly after.
Ingredients – Serves 4 people
- Leftover Turkey
- 2 Large Onions thickly sliced
- 1 inch fresh ginger peeled and finely grated
- 4 Cloves of garlic finely chopped or grated
- 4 TSP Curry Powder
- 4 TSP Chinese five spice Powder
- 4 TSP Sugar
- 4 TBSP Vegetable oil
- 1 Tin Tomato Soup
- 1 Tin Coconut milk
- Salt to taste.
- 30g unsalted butter
- Chopped fresh coriander leaves (optional)
In the morning trim off and dice all of the easily reclaimable meat from the turkey.
Break up the carcass into a pot and cover with water. Bring to a boil and reduce to a simmer for 2 hours. This will make a simple stock.
Strain the liquid into another pan and boil until reduced to about one pint. Leave to cool and refrigerate for later.
Fry the onions in the oil until softened and taking a little colour over a medium heat. Add the ginger, garlic and curry powder and stir fry over a high heat until the spice aromas are being released.
Add the turkey, stock, coconut milk, sugar and tomato soup and bring up to a boil.
Continue to boil until the sauce has thickened. Add the butter and five spice powder and stir in well.
Taste and season with salt if needed. Serve with boiled rice and garnish with chopped coriander leaves.