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Leftover turkey korma

A serving of leftover turkey korma on a blue plate

Leftover turkey korma

Name: Leftover turkey korma
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 1 large onion finely chopped; thumb-sized piece of ginger peeled and finely chopped; 2 garlic cloves; 4 tbsp korma paste; 6 cardamom pods gently crushed to crack the pods; 75g ground almonds; 500ml chicken or vegetable stock; 300-400g cooked turkey cut into chunks; 100ml double cream; handful of coriander leaves picked; rice or naan and mango chutney, to serve (optional)

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 5 out of 5.20 ratingsRate

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Make this turkey curry from your Christmas leftovers. Kids and adults will love this mildly spiced dish served with rice or naan and mango chutney

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
1 large onion

finely chopped
thumb-sized piece of ginger

peeled and finely chopped
2 garlic cloves
4 tbsp korma paste
6 cardamom pods

gently crushed to crack the pods
75g ground almonds
500ml chicken or vegetable stock
300-400g cooked turkey

cut into chunks
100ml double cream
handful of coriander

leaves picked
rice

or naan and mango chutney, to serve (optional)

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Nutrition: Per serving

kcal573
fat40g
saturates12g
carbs11g
sugars8g
fibre3g
protein40g
salt1.5g

Method

step 1

Heat the oil in a large pan, tip in the onion and cook over a medium heat for 8-10 mins until soft and starting to caramelise. Stir in the ginger and garlic, and sizzle for another minute until aromatic.
step 2

Add the korma paste, cardamom pods, almonds and stock, then season and simmer for 10 mins.
step 3

Stir in the turkey, 2 tsp sugar and cream, then simmer for 5 mins until the turkey is heated through. Season to taste. Scatter over the coriander and serve with rice or naan and some mango chutney, if you like.

Recipe from Good Food magazine, December 2021

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A star rating of 5 out of 5.20 ratings

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