Fruity turkey curry

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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




Fruity leftover turkey curry


Melt the butter in a saucepan over a low heat. Add the onions and sweat for 1 minute until softened slightly
Add the pineapple, banana and apple and cook gently for 5 minutes, stirring with a wooden spoon
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
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
Add the turkey to the sauce. Simmer gently until the turkey is heated through
Divide onto plates or bowls and serve immediately
First published in 2015

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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