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.
This recipe is from Delia's Christmas Easy Magazine, 2003 Serves 4
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.
You will also need a 4-pint (2.25-litre) lidded flameproof casserole.