Fruity turkey curry

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
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Ingredients

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Fruity leftover turkey curry

Method

1
Melt the butter in a saucepan over a low heat. Add the onions and sweat for 1 minute until softened slightly
2
Add the pineapple, banana and apple and cook gently for 5 minutes, stirring with a wooden spoon
3
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
4
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
5
Add the turkey to the sauce. Simmer gently until the turkey is heated through
6
Divide onto plates or bowls and serve immediately
First published in 2015
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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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