Hi, Ray here again.
Well it’s that time of year again when we all buy too much food and then wonder how we’re going to eat it all.
This year we had a great Christmas turkey and, of course, there was lots left over.
We grazed on turkey sandwiches and turkey salads during Boxing Day but, thankfully, this year we had planned ahead.
Before the manic Christmas food shopping reached its peak, I checked out the range of Curry Focus turkey curry recipes and chose an easy leftover turkey curry recipe to try out. There are not many ingredients and all I needed to buy was some sour cream. I had some chicken stock in the fridge and used that instead of chicken broth – the recipe only needs 1/4 cup so I didn’t think that the substitution would be significant.
The cooking time for the curry is only about 25 minutes (remember that the turkey has already been cooked, so is not raw).
So Boxing Day evening saw me in the kitchen chopping up the onion and assembling the spices.
And, really, that was as complicated as the cooking became. This is such an easy recipe.
I cooked up the onion and soon had the rice underway when all of the curry ingredients were in the frying pan.
The curry mixture becomes dry but, as usual, I had some boiling water to hand to add to the curry when it looked like it was going to stick and burn. All together I added 3/4 cup of boiling water (in three lots of 1/4 cup). I suppose my frying pan was too hot during the simmering. But adding boiling water a little at a time meant that the curry did not stick and the water evaporated during the cooking process so I still ended up with a dry curry.
I served up the Leftover Turkey Curry on basmati rice and we got stuck into it.
The curry is very yellow but the coriander (cilantro) garnish gave it a bit of colour as well as that great coriander (cilantro) taste. The turkey was well heated through and, as I’ve said before, this is a dry curry. There was a lovely rich taste which I presume was because of the sour cream. The turkey curry had a spice/heat rating of “Hot” (luckily I tasted the curry before I served it up and was able to quickly knock together a rough raita to help those people who don’t like their curries too hot). Everyone enjoyed the curry and it received a great score of 8 out of 10.
This is a very seasonal recipe that will probably get used only at Christmas and Thanksgiving. But it is a very easy recipe to make and the resultant curry is far superior to yet another turkey sandwich.
