Fruity turkey curry

Name: Fruity turkey curry
Total time: 50 min
Ingredients: 280g of leftover turkey meat; 20g of butter; 1/2 onion, chopped; 300g of pineapple, diced; 1 banana, sliced; 1 apple, chopped; 2 1/2 tbsp of curry powder; 2 tbsp of desiccated coconut; 300ml of chicken stock; 200ml of light coconut milk; 1 pinch of salt

by Galton Blackiston

Item 1 of 1

Main
easy
4
50 minutes

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Mildly spiced, with the exotic flavours of pineapple, banana and coconut, this curry recipe from Galton Blackiston is a brilliant way to use up leftover roast turkey, and provides some tropical sunshine during the festive season.

First published in 2015

discover more:

Leftover turkey Recipes

Ingredients

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Fruity leftover turkey curry

280g of leftover turkey meat
20g of butter
1/2 onion, chopped
300g of pineapple, diced
1 banana, sliced
1 apple, chopped
2 1/2 tbsp of curry powder
2 tbsp of desiccated coconut
300ml of chicken stock
200ml of light coconut milk
1 pinch of salt

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Method

Melt the butter in a saucepan over a low heat. Add the onions and sweat for 1 minute until softened slightly

20g of butter
1/2 onion, chopped

Add the pineapple, banana and apple and cook gently for 5 minutes, stirring with a wooden spoon

300g of pineapple, diced
1 banana, sliced
1 apple, chopped

Stir in the curry powder and desiccated coconut, then pour in the chicken stock and coconut milk. Bring to the boil, reduce to a simmer and allow to cook gently for 20 minutes

2 tbsp of desiccated coconut
300ml of chicken stock
200ml of light coconut milk
2 1/2 tbsp of curry powder

Pass the sauce through a fine sieve, season with salt and return the liquid to the pan. Alternatively, you can add to a blender and blitz until smooth

1 pinch of salt

Add the turkey to the sauce. Simmer gently until the turkey is heated through

280g of leftover turkey meat

Divide onto plates or bowls and serve immediately

First published in 2015

DISCOVER MORE:

Leftover turkey Recipes

Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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