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