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.
