Happy english colonial curry with turkey

English Colonial Curry with Turkey

There is something about an uncomplicated, old-fashioned curry-powder curry after all the Christmas feasting. Its sheer simplicity offers a much-needed change of gear. It is also equally good made with leftover chicken or beef.

A picture of Delia's Happy Christmas

This recipe is from Delia's Happy Christmas. Serves 4

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  • method
  • Ingredients

Method

Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.

Now stir in the flour, turmeric, ginger and curry powder to soak up all the juices, and after that gradually stir in the stock.

When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut, plus some seasoning.

Turn the heat down to a gentle simmer and let it cook for 30 minutes.

After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 10 minutes to reheat the turkey.

Serve with basmati rice, poppadoms, mango chutney and lime pickle.

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