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.
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.
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.
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.
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 the turkey korma hot with rice or naan bread, and a side of mango chutney, if desired.
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.