Turkey Curry

This year we hosted Christmas and we purchased a 6-8 person bronze Marks and Spencer Turkey. However, between the five of us we ate less than half on Christmas Day! I hate waste and really did not want to throw away so much meat but equally after Boxing Day could not face anymore roast dinner leftovers. I had seen some cooking programmes about making a Turkey curry and they all seemed a little complicated due to the need for boiling the bones etc, however, my kind father taught me another way to create a tasty dish!

Ingredients:

• butter
• 2 x onion
• 2 x crushed garlic clove
• red chilli's
• button mushrooms
• leftover Turkey meat
• medium curry powder
• coconut milk
• red pepper
• coriander
• mango chutney
• basmati rice

This dish will serve 2 - 4 people depending on how hungry you are and how many leftovers you throw in. Fry off the onion, crushed garlic and a couple of chopped up chilli's (minus the seeds if you don't like the heat) in a little butter. Next add a generous scoop of mango chutney and a tin of coconut milk and bring to a simmer. Add a packet of chopped up button mushrooms, two to three heaped spoonful's of medium curry powder and the red pepper. You can also add any other chopped leftover veg you fancy. Also add torn strips of Turkey meat. Allow everything to simmer for ten minutes on a low heat whilst the rice cooks.

At this stage taste and add more curry powder / mango chutney if necessary as well as seasoning. Lay a heaped portion of curry over your rice and sprinkle chopped coriander and more red chilli on top.

This curry was delicious and made a great change from all of the traditional Christmas food we had been eating. It was fragrant and tasty without being heavy and was made mainly from leftovers / staple cupboard items. If you have any leftover Turkey I would thoroughly recommend whipping up a curry. It was so quick and easy and the hubby was very impressed, which is always a good sign!