Just before Christmas we bought another Hairy Biker’s recipe book – we have quite a collection now – this time we thought we would go for the 12 Days of Christmas because we thought it would give us a few ideas for Christmas. Unfortunately we didn’t use it before Christmas as most of our family were ill, but we did make this turkey curry last week with some frozen leftover turkey we found in the freezer.
This is their thoughts on the dish:
This simple curry is made mainly from store cupboard ingredients, but it has a lovely fresh taste and mouth-watering aroma. You don't have to add the tomatoes if you like a fairly thin sauce, but if you prefer it thicker, use Maris Piper or similar. The starch in the spuds will thicken the sauce as it cooks. You can serve the curry with rice if you like, but it's just as good without. This recipe makes a medium curry, so if you like your curry hot, add a little more chili powder or fry a finely chopped chili with the garlic.
600g new or old potatoes
2 tbsp sunflower oil
2 medium onions, halved and sliced
2 garlic cloves, finely sliced
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
1/2 ground ginger
1/2 hot chilli powder or cayenne pepper
1 tbsp tomato puree
1 litre chicken stock
3 tbsp mango chutney
2 bay leaves
500g cooked turkey
cut into chunky pieces
4 tomatoes, quartered
200g young spinach leaves
sea salt flakes
freshly ground black pepper
How did I get on?
First we peeled our potatoes and then cut them into thick slices. After cooking the onions for 5 minutes, adding the garlic and we then sprinkled over all the spices. Next the tomato puree and stock is added, followed by the potatoes, mango chutney and bay leaves, seasoning well with salt and pepper. This is brought to the boil, heat reduced and then simmer for 10 minutes.
Then the leftover cooked turkey is added and is returned to a gentle simmer for 10 minutes. Next, the tomatoes are added and the spinach leaves are scattered over. Cover the pan with a lid and continue simmering for a further 5 minutes until the spinach has wilted and then it’s ready to serve!
Well I have to say, hats off to this recipe, it’s probably one of the best curries we have made! It looks like a lot of ingredients but most can be found in your store cupboard. This is a great recipe for using up leftover turkey. It was delicious and accompanied with Naan bread and mint yoghurt, it’s a great Indian meal! But wait, what about the rice? Well, let me show you how we made that!
Just before Christmas we treated ourselves to a new toy – a Thermomix!
There is over 2500 recipes in the memory of this piece of equipment – we have only just scratched the surface but keep a look out for future recipes when we try to do them! This time, it was just steamed rice, which was simply adding litre of water together with chicken stock and turmeric for colour, pouring the rice into the steamer and cooking for 20 minutes, and voila, perfect rice!