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|
|Oven temperatures and Conversions|
|Click here for information|
You will also need a 4-pint (2.25-litre) lidded flameproof casserole.
This recipe is from Delia's Christmas Easy Magazine, 2003
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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The great thing about stir-fries is speed, and the great thing about turkey stir-fries is that the meat is already trimmed and prepared.
Making a stock from the turkey allows you to then treat yourself to this warming, satisfying soup - the ultimate in comfort food, with cream, rice and vegetables added to the turkey and ham.
This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted.
This is good, homely, comfort food but, served in individual portions, it's elegant enough to serve at a supper party.
This can be made with a combination of leftover turkey or chicken and pieces of cheese. You could also add some chopped pieces of ham if there is some left over. Having said that, I think this tastes so good that it is worth cooking some chicken spec
If you've roasted a turkey at Christmas, you can easily make lots of gorgeous stock from the carcass which will, in turn, allow you to create this sumptuous turkey soup!
This is a fantastic way to use up some of your leftover turkey after Christmas Day...spicy and creamy, it has all the flavours of Thailand in one warming dish.
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