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.
|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|
|8 oz (225 g) basmati rice|
|Need help with conversions?|
You will also need a 4-pint (2.25-litre) lidded flameproof casserole.
This recipe is taken from Delia's Christmas Easy
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.
Put a lid on and simmer very gently for 30 minutes.
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