Leftover Turkey Curry for 2

Update: April 2012  I first published this recipe on the 27th December, to use up the Christmas roast.  I have since used it for leftover roast chicken, and was as delicious!

This recipe is for 2 but can be easily doubled up for four!  I have adapted this from many other recipes to use ingredients I had in the fridge, and it was fabulous!

Ingredients

1 tbsn sunflower oil

1 onion peeled and chopped

3 garlic cloves peeled and chopped

2cm knob of ginger, peeled and grated, or cheat ginger if easier

1 teaspoon chilli flakes, or 1 chilli deseeded and chopped

4 cardamon pods, slightly crushed (back of a knife will do)

1/2  tsp ground cumin

1/2 tbsn ground turmeric

Pinch of chilli powder

1/2 tsp garam masala

1/2 tsp ground coriander

1 potato peeled and cubed

250ml turkey stock/gravy

2 heaped tbsp of yoghurt - I used 0% Greek

3 large handfulls of roast turkey, or chicken chopped

1/2 tbsn Coriander chopped

Method

Heat the oil in a large pot, add the onion and fry for 2-3 minutes.   Then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander, cook over a medium heat until the onion is soft.  Add the potato and cook until it begins to stick to the bottom of the pan slightly. Add the stock and bring to the boil, then simmer for around 15 minutes.  Stir in the yoghurt, then add the turkey to heat through.  Add the coriander and serve with rice.  As an alternative, which is what I did, after adding the turkey, I added some rice to the pot and cooked for another 10 minutes or so, before adding the coriander and serviing.   It was more like a one-pot dish and was fab!

Enjoy!

Annie x