Old Fashioned Turkey Curry
This is a left-over Christmas recipe and a way of using up the last of the turkey. This curry, adapted from Delia, is the sort of thing that we made in the 1960’s, before we became experimental with Asian foods and familiar with restaurant curries. It uses curry powder and fruit and suits left over cooked meat. It is also tasty, but quite simple, after all the rich fayre of the preceding days. It also serves as a trip down memory lane to those of my age or older.
Approx 600g cooked turkey cut into pieces
1 tbsp olive oil
1 large onion, chopped
2 sticks celery, chopped
2 cloves garlic, finely chopped
1 heaped tbsp flour
1 tsp turmeric
1 tsp ground ginger
1 heaped tbsp Sharwoods Hot Curry Powder
725 ml stock. Knorr cubes or similar.
1 cooking apple, cored, peeled and chopped
1heaped tbsp mango chutney
1/3 block creamed coconut, broken into small pieces
juice ½ lemon
1. Heat the oil on a medium heat and fry the onion and celery until soft and starting to brown and add the garlic.
2. Stir in the flour, turmeric, ginger and curry powder until evenly mixed with the juices, then gradually stir in the stock.
3. When the Sauce begins to bubble, add the apple, sultanas and coconut. The coconut will dissolve very quickly.
4. Turn down to simmer and cook for 30 mins.After that add the turkey, the chutney and squeeze in the lemon juice. Stir and continue to simmer with the lid on to heat the turkey. This will take about 10 minutes. Taste and season to suit.
5. Serve with basmati rice.