“Leftover turkey is my favourite Christmas food and I’ll always save to buy a bigger bird than I need, so I can enjoy it after the day,” says chef and cookery content creator Jon Watts.
“This recipe turns those wonderful leftovers into a tasty curry. Over the rest of the year, you can also substitute cold roast chicken, or rotisserie chicken from the supermarket. Serve with rice and naan, if you like.”
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Ingredients
(Serves 4)
Prep time: 5 mins
Cook time: 20 mins
1tbsp vegetable oil
1 onion, chopped
3 cardamom pods
3 garlic cloves, finely chopped or grated
20g root ginger, peeled and finely grated
3tbsp mild curry powder
1tbsp tomato purée
400g can of chopped tomatoes
300ml chicken stock, or vegetable stock
400g leftover cooked turkey, shredded
50ml plain yogurt
2tsp garam masala
Coriander leaves, to serve (optional)
Method
1. Heat the oil in a large pan over a medium-high heat. Add the onion and cardamom pods and cook for about 5 minutes, or until the onion softens.
2. Add the garlic and ginger and cook for a further minute.
3. Now add the curry powder and tomato purée and cook for 30 seconds.
4. Pour in the tomatoes and stock, stir well, then bring to the boil. Reduce the heat to medium, then simmer for 10 minutes, or until the sauce starts to thicken.
5. Add the turkey, then cover with a lid and simmer for a further 5–10 minutes.
6. Stir through the yogurt and garam masala, then taste for seasoning and serve, scattered with coriander, if you like.
Speedy Comfort by Jon Watts is published in hardback by Bloomsbury Publishing, priced £22. Photography by Andrew Burton. Available now.
