Leftover Turkey Curry
Essential Ingredient:
Leftover turkey
45ml vegetable oil

1 onion, chopped

1 stick celery, sliced

1 small red pepper

1 small potato, peeled and diced

700g cooked turkey breast

15ml ground coriander

10ml ground cumin

10ml ground cinnamon

2.5ml ground turmeric

2.5ml ground chilli

1 chicken stock cube (300ml boiling water)

To accompany, fresh chutney:

ΒΌ onion, chopped

1 medium tomato, chopped

1 small bunch fresh coriander, chopped

To serve:
Rice, naan and yogurt.
A post Christmas classic, but its warming spices work just as well in the summer.
  1. Heat vegetable oil in heavy pan, add onion, celery, pepper and onion. Stir and soften for 4-5 minutes.
  2. Stir in the spices.
  3. Crumble in the stock cube, add the water and cook for approximately 20 minutes.
  4. Add the turkey and heat until piping hot, then serve.
  5. To make the fresh chutney, simply combine onion, tomato and coriander.
  6. Please ensure turkey is piping hot before serving.
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