Chicken/Turkey Curry

15 Dec 2021

Ingredients

1 onion, peeled and finely diced
2 garlic cloves, finely diced
Thumb-sized chunk of ginger, peeled &
grated
½ red chilli finely diced (optional)
1 tbsp vegetable oil
1 tsp ground turmeric*
1 tsp ground cumin*
1 tsp ground coriander*
300g roast turkey or chicken,
roughly chopped or torn
400g can chopped tomatoes
250ml chicken or vegetable stock
Handful of fresh coriander,
chopped
320g rice
Naan bread and mango chutney to
serve
*you can swap these for 2 tsp of
curry powder

The perfect recipe for leftover chicken or turkey.
SERVES 4

Method

  1. Prepare the onion, garlic, ginger and chilli. Heat 1 tbsp of vegetable oil in a large saucepan and add the garlic, ginger and red chilli, fry until the onions have softened and are looking transparent. If it starts to stick to the pan, add a splash of water.
  2. Add the turmeric, ground cumin, ground coriander and stir well, cook for a couple of mins to toast them a bit.
  3. Add the chicken/turkey meat. Stir and make sure everything is covered in the spices. Add a small splash of waster if it's sticking to the pan.
  4. Pour in the chopped tomatoes and stock along with a pinch of salt, cover and cook on a low heat for 15 mins until it has heated through.
  5. Stir through the fresh chopped coriander and serve with rice, naan and a big spoonful of mango chutney.