Leftover Turkey Curry with Saffron Rice
With lots of leftovers, a post Christmas curry is always a winner. Use up your turkey in the most delicious way with this tasty one-pot wonder.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
Ingredients
200g basmati rice
Pinch of saffron
2 tbsp olive oil
1 onion, finely sliced
3 garlic cloves, minced
1-inch piece of ginger, finely grated
½ red pepper, diced
½ green pepper, diced
½ orange pepper, diced
1 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
½ tsp turmeric
1 tbsp garam masala
1 tbsp flour
400ml chicken stock
1 tsp tomato purée
1 tbsp mango chutney
50ml fresh cream
500g leftover cooked turkey, cut into cubes
Fresh coriander, to serve
Method
Rinse the rice a few times to remove starch. Place the rice in a saucepan with 300ml cold water. Add the saffron. Bring to a simmer, then place the lid on and turn the heat to low. Cook for 12 minutes.
Remove from the heat and leave to stand for five minutes with the lid on. Fluff with a fork before serving.
To make the curry, heat the oil and fry the onion, garlic, ginger, and peppers over a medium heat for five minutes until softened. Add the spices and flour and mix. Stir in the stock and allow the sauce to thicken.
Add the tomato purée and chutney. Pour in the cream. Add the cooked turkey and combine. Once the sauce is simmering, season with salt and pepper. Serve with rice and a sprinkle of coriander.
