Guess you still have a pile of turkey left and are looking for ways of getting rid of it, without throwing it away? Well good on you! I hate food waste, especially with something like Turkey, which you can pay a fortune for, so it is good to use it up wisely. This curry is one of my favourites and is so simple to make. I tend to use the darker leg meat (which is always the last to be eaten) which softens beautifully in the curry. If you are vegetarian try this with butternut squash and mushrooms, along with the other fruits as it is really tasty.
This recipe is on the mild side, but please feel free to add more “heat” as you fancy. There are two members of my family who love heat, and two that only like curry mild, so I have to play the middle ground a bit. It also has fruit in it, which can be omitted if you do not like it.
700g of Chopped/shredded cooked turkey (or if you have no left over chicken/turkey then chop up two or three uncooked chicken/turkey breasts depending on how many people you are feeding. Chicken and turkey thighs also works well and is cheaper.)
Splash of oil and a good knob of butter
1 Large onion chopped
2 Crushed garlic cloves
1 Inch piece of ginger grated
Around 500ml of chicken or turkey stock (you may need a little more)
1 Heaped tablespoon of flour
1 Heaped tablespoon (or more according to taste) of madras curry powder plus an extra teaspoon of ground coriander
A good handful of chopped apple and pineapple
A good handful of sultanas
1 Tbsp of mango chutney
Splash of single cream
Heat the oil and butter in a large heavy bottomed saucepan. Add the onions and gently fry until translucent. Only if you are using uncooked chicken/turkey, will you add this now and cook until all sides have been sealed and slightly browned. Then add the ginger and garlic. Continue to cook for a minute then add the flour, curry powder, coriander and continue to stir to get the heat through, making sure everything is combined. This helps to cook out the flour also. Keep stirring as otherwise it may catch on the bottom of your pan. Stirring for a good two minutes is what helps the spices release their flavour. Then add the apple, pineapple, sultanas, stock and the mango chutney and put the lid on for a few minutes. If you are using left over cooked shredded chicken/turkey then add at this point and and mix well into the sauce. Continue to cook now with the lid off for a while, just a gentle simmer is what it needs. If the sauce thickens too much just keep adding a splash of hot kettle water. Check for seasoning and add some more salt and pepper according to taste. Gently simmer until the curry sauce reaches it desired consistency. Then at the end before you serve just add a splash of cream. This just softens the sauce a little, but is not necessary. Serve with rice and naan breads to mop up the delicious sauce.