SUPER EASY AND SO GORGEOUS
This is so good your left over Christmas Day Turkey will give your family a second outstandingly gorgeous meal. So aromatic, fragrant and full of flavour this is a new Best Ever for our Christmas curry and we will not be going back. I had to remove the tasting spoon while the curry rested or there would not have been enough turkey curry left to feed the family...this would not be the first time that has happened!!!
Prep Time 10 minutes / Cooking Time 30 minutes
Ingredients
(serves 4)
Fresh Fragrant Ingredients
2 tbsp ghee
1 onion finely diced
3 cloves garlic finely diced
2 tbsp finely grated ginger
4 fresh curry leaves (or dried)
Whole Spices
4" long stick cinnamon
8 cardamom pods bashed half open
2 whole cloves
1 tsp toasted fennel seeds
1 tsp garam masala
Dry Spices
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp kashmiri chilli powder
1 pinch mace powder
1 tsp sea salt
Curry Ingredients
500g + left over turkey
3 tbsp tomato puree
500ml turkey stock from the braised roasted bird
(Stock recipe below)
Finishing Ingredients
50ml double cream
125g natural yogurt
1/2 bunch roughly chopped coriander
1 tsp garam masala (homemade recipe below)
Heat a saucepan medium hot and add the ghee once melted add all the whole spices and gently fry for a couple of minutes, next add the onion and garlic and soften for around 15 minutes, add the ginger and fry for a further couple of minutes before adding all the dry spices, stir in well.
Add the chicken and coat well in all the spices then add the water and tomato puree, stir in and bring to a low gentle simmer, pop on a lid and cook for around 30 minutes, take the lid off and reduce the sauce if needed, I like a lot of sauce!
When ready to serve stir in the cream, yogurt and coriander and adjust seasoning to taste if required. Serve with fluffy rice and warm flat breads for dunking and scoping up this wonderful curry.
Home Made Garam Masala
1 tsp whole cloves
20 cardamom seeds only
tsp black peppercorns
1 1/2 tsp cumin seeds
2 tsp corinader seeds
1 whole nutmeg
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1 inch cinnamon bark
Place all the whole seeds ingredients, not the nutmeg or cinnamon in a dry pan and gently heat until they are toasty warm, remove and place in a coffee grinder or pestal and mortar and grind to a powder. Surprisingly the nutmeg is easy to bash into small pieces with the end of a rolling pin then grind to a powder and add to the rest of the powdered spice mix. That's it use as your recipes require, keep in a ball mason jar or tiffin tin and use within three months ensure the freshest flavours
Turkey Stock
Reserve all the best meat, keep separate for the curry
For The Stock Pot
Turkey bones, skin and left over trimmings
1 tbsp turkey fat dripping
2 carrots
3 sticks celery
1 large onion
1 while bulb garlic halved
1 leek
2 fresh bay leaves
10 whole peppercorns
few sprigs of fresh thyme
handfull of fresh parsley
1 tsp Himalayan salt
1 tsp white ground pepper
1 tsp turmeric powder or grated
Water to cover the ingredients
Take a large stock pot add the turkey drippings, carrot, onion, garlic, celery and leek soften for around ten minutes, add the bay leaves, peppercorns, thyme, place all the ingredients in to the pan, pour in the water until you have just covered the turkey, pop on a lid and gently simmer for 1hr if using a pressure cooker or 2-3hrs on a low and slow in a stock pot, once cooked turn off the heat and leave to cool, at this point I taste the stock and season with more salt and pepper, if it is a bit watery you can reduce the amount of liquid to strengthen the flavour, once cool strain and that’s your stock..
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