Spiced turkey in a creamed coconut sauce

A very English, easy curry to use up the last bits of the turkey. No need to roast and grind your own spices (we are on holiday) – Sharwood’s hot curry powder is the next best thing.

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  Serves 4

Ingredients
For the turkey:
1 heaped tablespoon Sharwood's hot curry powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 lb 5 oz (600 g) cooked turkey, cut into 1 inch (2.5 cm) pieces
2 tablespoons grated creamed coconut
1 tablespoon turkey dripping
1 large onion, roughly chopped
1 clove garlic, crushed
1 medium dessert apple, cored and chopped (skin on)
2 outside celery stalks, chopped
1 oz (25 g) raisins
1 heaped tablespoon plain flour
11/4 pints (725 ml) hot stock made with Marigold Swiss vegetable bouillon
To serve:
8 oz (225 g) basmati rice
8 poppadoms
mango chutney
lime pickle

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Equipment
You will also need a 4-pint (2.25-litre) lidded flameproof casserole.

Method

In the casserole, heat up the dripping and when it’s hot, add the onion and fry over a medium heat till softened and caramelised at the edges (about 5-6 minutes), then add the garlic, toss this around and cook for a further minute. Next, stir in the apple, celery and raisins and soften these for about 5 minutes. After that, add the turkey pieces and stir them around to combine with the other ingredients, then add the curry powder, spices and flour and continue to stir to soak up all the juices. Now gradually stir in the stock, about one quarter of it at a time. Season with salt and pepper, and when it comes up to simmering point, stir in the grated creamed coconut. Put a lid on and simmer very gently for 30 minutes.

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