Poultry

Turkey and Nuts Curry with Spicy Broccoli

Turkey and Nuts Curry with Spicy Broccoli, Lay The Table


 


This is a great recipe for using up leftover Christmas turkey and nuts. The curry is mild and creamy with lovely big chunks of flavourful meat. Spicy broccoli makes a lovely accompaniment, though you could spice-up any greens.


Serves 4


225g butter
2 onions, finely sliced
2 garlic cloves, peeled and chopped
2cm piece of fresh ginger, peeled and chopped
2 tsp medium curry powder
100g salted cashew nuts, whizzed to fine crumbs in a blender
100g salted peanuts, whizzed to fine crumbs in a blender
Leftover turkey, broken or sliced into bite-sized chunks
300ml double cream


1. For the turkey curry. In a large frying pan, heat the ghee or oil. Add the onions, garlic and ginger and gently cook for 3-4 mins until softened. Add the curry powder and cook for a further 5 mins.


2. Add the nut crumbs and stir through, then add turkey meat, followed by the cream. Bring to the boil and cook for 6-7 mins until
the sauce has reduced to a thick consistency.


3. Serve with boiled basmati rice and spiced broccoli, made by parboiling broccoli florets for 4-5 mins until tender, then stir-frying in a little oil with a deseeded, chopped red chilli and 1 tsp mild curry powder.


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Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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