Leftover Turkey Curry Recipe - Great British Chefs

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.

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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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

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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.

Fruity turkey curry

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