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Butter turkey curry

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Wednesday, 24th November 2021, 09:00

Jazz up your Christmas leftovers with this tasty turkey curry!

100g/3.5oz unsalted butter
1 whole garlic, peeled or use lazy garlic
40g/1.5oz fresh ginger, peeled or use lazy ginger
3 medium onions, finely diced
2 tsp salt
3 tbsp tomato puree
Approximately 1kg/2lb turkey breast, diced
2 tbsp garam masala
2 tsp paprika
350ml water
150g/5oz salted cashew nuts

Serve with: cooked white rice, fresh coriander and natural yoghurt (optional).

1. Put the butter into a large pan and heat until melted.

2. Put the garlic and ginger into a food processor and whizz until it forms a paste. Or I used a pestle and mortar.

3. Add this to the hot butter and cook for 4 minutes until browned but not burnt.

4. Add the chopped onions, salt and tomato puree and cook for about 12 minutes until the onions are soft.

5. Add the chopped turkey and cook for 10 minutes with the lid off.

6. Add the garam masala and paprika and cook for a further 10 minutes stirring occasionally.

7. Add the water, stir together then pop a lid on and cook for a further 12 minutes, remove the lid, add the cashew nuts and cook for a further 10 minutes.

8. Serve on a bed of white rice, drizzled with some yoghurt and a sprinkling of fresh coriander.

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