Leftover Turkey Korma
Transform your Christmas leftovers into a rich and creamy turkey korma that's so good, it'll become a new family favourite! This mildly spiced curry is packed with flavour and a fantastic way to enjoy the goodness of turkey.
Ingredients
extra virgin olive oil2.0 tbsp
coriander2 g
sugar3 tsp
ginger20 g
garlic2 whole
korma paste4 tbsp
cardamom pods6 whole
ground almonds75 g
chicken stock500 ml
turkey400 g
double cream100 ml
naan1 whole
rice185 g
white onion1 whole
mango chutneys15 tbsp
Instructions
Chef's Tips
For an even richer flavour, you can toast the ground almonds lightly in a dry pan before adding them to the sauce.
If you prefer a thicker sauce, you can remove a ladleful of the sauce, blend it until smooth, and then stir it back into the pan.
This korma can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave.
Sauté Aromatics
Finely chop the onion, ginger, and garlic. Heat the extra virgin olive oil in a large pan over a medium heat. Add the chopped onion and cook for 8 to 10 minutes until it is soft and begins to caramelise. Stir in the chopped ginger and garlic and sizzle for another minute until aromatic.
Build the Sauce
Gently crush the cardamom pods to crack them open. Add the korma paste, crushed cardamom pods, and ground almonds to the pan. Pour in the chicken stock and season with salt and black pepper. Bring the mixture to a simmer and cook for 10 minutes.
Add Turkey and Cream
Cut the cooked turkey into chunks. Stir the turkey chunks, sugar, and double cream into the simmering sauce. Continue to simmer for 5 minutes, ensuring the turkey is heated through.
Season and Finish
Taste the korma and adjust the seasoning as needed. Pick the leaves from the coriander. Scatter the fresh coriander leaves over the korma before serving.
Serve
Serve the turkey korma hot with rice or naan bread, and a side of mango chutney, if desired.
