Crave spice after the traditional Christmas lunch? Want to turn your leftover turkey into a whole new dish? This tasty turkey tikka masala is for you
Prep:20 mins
Serves 4
sunflower oilonion, finely chopped3 garlic cloves, crushed or finely gratedthumb-sized piece of ginger, peeled and finely grated1 red chilli, deseeded and finely chopped1 tsp cumin seeds1 tsp ground coriander½ tsp paprika½ tsp ground turmeric½ tsp garam masala1 tbsp tomato purée400g can passata or chopped tomatoes1 tbsp mango chutney100ml double cream2 tbsp natural yogurt (optional)about 600g leftover roast turkey, cut into large chunkschopped coriander, toasted flaked almonds, steamed rice and garlic naan breads, to serve
STEP 1Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden. Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste. Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.STEP 2Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the turkey and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds, and serve with the rice and naan breads on the side.
