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.
Ingredients
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
Method
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
- 2 tbsp of desiccated coconut
- 300ml of chicken stock
- 200ml of light coconut milk
- 2 1/2 tbsp of curry powder
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
- 1 pinch of salt
5
Add the turkey to the sauce. Simmer gently until the turkey is heated through
- 280g of leftover turkey meat
6
Divide onto plates or bowls and serve immediately
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Fruity turkey curry
