Mel and Mal's Turkey Curry

Ingredients
  • 2lb left over turkey, cut into chunks
  • 2 tsp cardomen pods
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp garam masala
  • 2 tsp turmeric
  • 3 cloves
  • 1/2 tsp paprika
  • 1 tbsp olive oil
  • 1 tbsp tandoori paste
  • 4 cloves of garlic, crushed and chopped
  • 1.5" fresh ginger, peeled & grated
  • 1 tbsp curry leaves
  • 2 bay leaves
  • 1 can of Italian chopped tomatoes
  • 2 tbsp tomato puree
  • 2 red chillis, deseeded and chopped
  • 2 large onions, chopped
  • 1 carrot chopped
  • 2 courgettes, thickly sliced
  • 4 Maris Piper potatoes, peeled and quartered
  • 1 red pepper, 1 yellow pepper, deseeded and quartered
  • 1 Knorr Vegetable Stock Pot
  • 1 Knorr Chicken Stock Pot
  • 1 pint of boiling water
  • 1 cinnamon stick
  • 5 tbsp of fresh coriander
  • Salt and ground black pepper

Although this is for turkey, you can also use with chicken. Great if you have any leftovers after Sunday lunch.

The fabulous spices in this dish are exotic and very flavoursome - better than something out of a jar!

Use the brown meat as well as the breasts for this curry as it is full of flavour and adds to the colour of the finished dish

Serves : 6        Prep/Cooking Time : 1hr 15 mins

Tip : If using a thigh or leg of the turkey, pop this into the casserole dish whilst cooking and remove before serving as this really adds to the flavour.

Instructions

Dry Fry the Spices

Place the cardomen pods, cumin seeds, coriander seeds, mustard seeds, cloves into a hot dry non-stick fry pan and dry fry for 1 minute, tossing constantly. This brings out the oils from the seeds. Allow to cool.

Tip these spices into a pestle and mortar, crush until a fine powder and then add the turmeric, garam masala, paprika, and mix well.

Cook the Sauce

In a large casserole, add the oil and then the onion, carrots and garlic and fry gently for 5 minutes

Add the courgettes, along with all the spices and cook for a further 3 minutes.

Now add the curry paste, ginger, curry leaves, puree, tomatoes, bay leaves, potatoes, peppers and the chilli and mix together.

In a small saucepan, add 1 chicken and 1 vegetable Knorr stock pot to a pint of boiling water, bring to the boil, stir till dissolved then add to the casserole pot.

Finally add the cinnamon stick, salt and pepper and bring to the boil, turn down to a simmer, replace the lid and cook gently for approx 1 hour

Add the Turkey and Serve

Once cooked, add the cooked turkey and heat for a further 10 minutes. Remove the cinnamon stick and bay leaves before serving

Chop the fresh coriander, sprinkle on the top and adjust the seasoning to taste.

Serve with brown or white rice or a naan bread and a side of cucumber raita

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES