If the leftover Christmas turkey pile does not appear to be dwindling, today is the day you might start thinking about the classic turkey curry.
An easy way to give the dried up bird a new lease of life, a turkey curry can be just what you need to use up the leftovers two days after the main event.
But if you're struggling with a decent recipe for such a dish, then the chefs over at Manchester's Zouk Tea Bar and Grill are at hand to help.
READ MORE: Dad hits out at restaurant over Christmas Day menu - but people are pointing out the same thing
Chefs at the Chester Street restaurant have shared a festive version of their popular Chicken Handi dish - and is an exciting way to use up any left-over turkey meat.
Sharing it on their website they say: "This recipe has been adapted from our much-loved chicken handi and makes great use of any left over turkey.
"Plus it's much more exciting than taking in the usual post-Christmas cold turkey sandwiches to work for 2 weeks!"
They say the dish can serve up to 4 people and is a "delight to quickly whip up" in the kitchen if you've got a well-stocked cupboard of spices, that is.
Have you got a brilliant leftover turkey recipe? Let us know in the comments
Ingredients
- 500g cooked turkey
- Vegetable oil
- 1 large onion
- Ginger & garlic paste 1 tablespoon (simply make this by crushing 3 cloves of garlic and grating a one inch piece of peel fresh ginger and mix with a little water)
- 300g tomatoes
- Tomato puree
- Spices (all to taste but for a medium spice try half a teaspoon of each)
- Salt
- Chilli powder
- Turmeric powder
- Garam masala
- Methi leaves
- Crushed coriander
- Crushed jeera (cumin)
- Fresh coriander for garnish - about one tablespoon
- Fresh ginger for garnish
- Cinnamon
- Cardamom (2 or 3 black pods)
- 1 Bay leaf
Method
Cut the turkey into small/medium pieces.
Heat the vegetable oil in a handi or a deep saucepan with a lid if you dont have a handi.
Add the cinnamon, cardamom, bay leaves etc into vegetable oil simmer until the cardamons begin to pop.
Add chopped onions, ginger & garlic paste, chopped tomatoes, tomato puree & all spices (salt, chili powder, turmeric powder, garam masala, methi leaves, crushed coriander, crushed jeera) bring to the boil then reduce heat and cook for 5 to 10 minutes until the oil begins to separate.
Leave all the ingredients to simmer and add the cooked turkey. Cook until the turkey is well heated through and the gravy thickens to a smooth masala.
Garnish with freshly chopped coriander and ginger.
Serve with rice or naan bread and a little yoghurt or raita on the side.
