Leftover Turkey/Chicken Curry
Turn those turkey or chicken leftovers into a delicious, super tasty and super quick curry! It's a flavour fiesta of shredded cooked turkey or chicken, zesty spices, and creamy coconut, giving your taste buds a post-holiday celebration
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Equipment
- TM6 or TM5
Ingredients
- 1 tbsp ghee (or 2 tsp oil and 1 heaped tbsp butter)
- 1 onion peeled and cut into quarters
- 3 large garlic cloves, peeled
- 3 cm piece fresh ginger peeled
- 1 green chilli chopped into 3 pieces, deseeded if desired
- 2 tbsp curry powder medium such as the everyday curry powder on Cookidoo
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chicken stock paste/powder or cube
- ½ tsp sugar to taste
- 1 tbsp tomato paste heaped
- 250 grams chicken stock or 250g water mixed with 1 heaped tsp paste/powder or cube
- 400 grams coconut milk
- 400 - 500 grams leftover cooked turkey or chicken shredded into large pieces
- 100 grams baby spinach
- 50 grams frozen peas optional
- salt to taste
- finely sliced chilli and coriander to garnish
- basmati rice to serve
Instructions
- Add 1 tbsp ghee, 1 onion, 3 cloves garlic, ginger and 1 green chilli to Thermomix bowl and chop 3 secs/speed 5. Scrape down sides of bowl.
- Add 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp chicken stock paste, ½ sugar, pinch salt, and 1 heaped tbsp tomato paste to Thermomix bowl and cook 4 mins/100°/speed 2/simmering basket sitting on lid, no measuring cup. Scrap down sides of bowl. Taste and adjust seasoning to suit your taste.
- Add 250g chicken stock, 400g coconut milk, 400g turkey or chicken, 100g baby spinach and 50g frozen peas. Cook 3 mins/100℃/reverse/speed 1/simmering basket sitting on lid, no measuring cup.
- Garnish with green chopped chill and coriander. Serve with basmati rice.
Notes
Rice: Cook rice in the Thermoserver while the curry cooks.
Use this recipe as a leftover treat, using up what you have.
If you have some frozen curry paste, use that instead of the spices.