I assume that every household has a turkey curry recipe. I’ve been trying to remember whether we ate turkey curry when I was a child and I can’t…there was definitely such a thing as turkey lasagne, and turkey soup and, of course, sandwiches but when it comes to curry I’m drawing a bit of a blank. So let’s say that I assume that most households have a turkey curry recipe.
This is ours. Or, rather, this is D’s. It’s yummy. It is flavourful rather than spicy and creamy enough to be a soothing hug of a dish. The addition of the carrot and the raisins add a pleasing sweetness, while the potatoes make it substantial enough to be consumed on its own (although the addition of rice and flatbreads is always welcome).
I haven’t included a picture. Curry never photographs well anyway. It just looked like…curry. But really tasty curry – there’s no need to wait until next Christmas to cook it (I’m sure it would work well with roast chicken).
(BTW: regular readers might notice that from now on, I stop putting the pro points count on recipes – mainly because pro points is now an outdated system and it will be meaningless to the majority of people following WW. My email address is above, and I’m always happy to do a calculation of pp if you so wish.)
6 cloves of garlic
Thumb sized piece of root ginger
Tbsp vegetable oil
Tbsp ground cumin
Tbsp garam masala
Tbsp ground coriander
Tsp chilli powder
2 chicken stock pots, made up with 600ml water
150ml double cream
150ml coconut milk
250g roast turkey, roughly chopped
450g (3 smallish) potatoes, diced
Blitz, or finely chop, together the vegetables to make a rough paste. Heat the oil over a medium heat, add the veg and soften slightly for a few minutes. A pinch of salt at this stage will help it soften and sweat rather than catch.
When soft, stir through the spices and cook for a further couple of minutes until they no longer smell raw. Now you can pour in the chicken stock and bring the whole to a gentle simmer.
Add the potatoes and sultanas. Allow to bubble away until the potato is cooked through and yields to a knife. Reduce the heat and add the cream and coconut milk. Further reduce until the sauce is thick, glossy and smells like turkey curry heaven.
Finally, stir through the turkey pieces. As with all curries, this will taste better if left to stand for at least a couple of hours and preferably overnight. Serve with rice and naan bread as required.