Slow Cook Turkey Curry Recipe
This turkey curry recipe will transform your leftover turkey meat into a succulent and tender dish. Use as much or as a little turkey as you have left, include the brown and the white meat but leave out the skin. Throw in extra vegetables for goodness.
We like ours best served with basmati rice, naan bread and mango chutney.
Allow up to 3 hours 30 minutes cooking time
METHOD
Heat the oil and butter in a large saucepan over low to medium heat until the butter is melted.
Add the onions and cook slowly for 15 to 20 minutes until tender.
Add the garlic, ginger, and half of the red chilli. Continue to cook for another 5 to 10 minutes, keeping the remaining chilli aside for later.
Mix in the curry powder and garam masala powder (if using), then cook for another 5 minutes.
Add the chopped tomatoes, leftover turkey, and stock. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover with a lid and let it cook for 1 to 2 hours, stirring regularly.
Pour in the coconut milk, stir well, and continue to simmer for an additional 30 minutes. If needed use two forks to pull the turkey apart.
Season the curry to your liking and garnish with the remaining red chilli and fresh coriander.
TIP
Preparing this dish a day in advance and refrigerating it will enhance its flavors. Alternatively, you can freeze it and store it in an airtight container for up to three months.
INGREDIENTS
2 tbsp butter
2 tbsp rapeseed or olive oil
4 onions, sliced (we prefer to use red)
2 garlic cloves, crushed
2cm fresh ginger, peeled and grated
2 red chillies, deseeded and finely chopped
3 tbsp of mild curry powder
1 tsp garam masala powder (optional)
400g chopped tomatoes
500g leftover turkey meat, torn
150ml chicken or fresh turkey stock
200ml of coconut milk
A handful of fresh coriander