Turkey Curry

If you’re after a little inspiration for your leftover roast Turkey, why not try this tasty curry. Its up to you how spicy you want to make it but I would always recommend tasting a little of the raw chilli before you add it to the pot as they all vary in heat. 

Special equipment: 18cm hard anodized saucepan.

 Curry MAIN

Ingredients Required

1 Onion, large, finely diced
50g Unsalted butter
4 cloves Garlic, finely grated
1 thumb Ginger, finely grated
2 Red chilies, rio grande or snub nose, finely chopped
6 Cardamom pods
3 Cloves
2 tsp Coriander seeds
2 tsp Cumin seeds
10 Black peppercorns
800g (x2 tins) Chopped tomatoes
500g Leftover turkey meat, diced 2cm pieces
Cucumber Raita (optional)
150ml Natural yoghurt
80g (1/4) Cucumber, deseeded and diced

Cooking Method

Planning ahead

You can make the base for the curry well in advance and freeze it until required.

For the curry

In a medium saucepan covered with a lid, on a medium heat, sweat the onions in the butter for 5 minutes until they are soft and cooked through. Remove the lid and continue to cook until they start to caramelise. Continue to brown the onions for 5 minutes, stirring from time to time to achieve an even golden colour.

Add the garlic, ginger, chilli and cook for 30 seconds to cook out the rawness. Add the spices and again stir for 30 seconds.

In a separate small frying pan, on a high heat, gently toast the spices for a minute before taking off the heat and grinding to a fine powder. Add this to the onions and spices and cook for 30 seconds.

Stir in 2 tins of chopped tomatoes, bring to a simmer, season and taste. Turn the heat to medium and leave it to reduce by a third.

Add the cooked turkey meat, cover with a lid and leave on a low heat for a minimum of 15 minutes.

When you’re ready to serve, taste one final time and adjust the seasoning if necessary. If you find it is a little too hot you can always serve a little raita on the side to cool the intensity of the curry. Simply mix the yoghurt and cucumber together. A little chopped mint would also be nice.

Serve the curry with a generous helping of whole grain rice and garnish with a sprig of coriander and sliced spring onions if you wish. 


Recipe © Raymond Blanc 2015.

Photograph © Jean Cazals 2015.