Use up your Christmas leftovers with this easy curry.
Turkey Tikka Masala with Sprouts
6
5 minutes
30 minutes
Indian
An inventive twist on a traditional chicken tikka masala to make the most of your Christmas leftovers.
Ingredients
For the curry paste
- 2 garlic cloves, sliced
- 1 thumb sized piece of fresh ginger, sliced
- 1 tbsp sriracha
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ tbsp oil
- Sea salt
For the curry
- 400-500g leftover shredded organic turkey
- 1 organic red onion, sliced
- 2 organic red peppers, sliced
- 1 400g can chopped tomatoes
- 250g leftover sprouts, halved
- 1-2 tbsp mango chutney
- 150ml organic double cream
- Handful chopped coriander, optional
- 2 sliced red chillis, optional
Directions
- Make the curry paste by placing all the paste ingredients into a small blender followed by the oil and 1 tbsp of water. Season with a pinch of salt and blend until smooth.
- Fry the siced onions for 4-5 minutes in a large pan until they start to soften. Add the pepper, cook for a further 2 minutes then add the curry paste
- Cook for 2 minutes, stirring continuously to ensure the paste doesn’t stick or burn, before pouring in the chopped tomatoes and half a can of water
- Bring to a simmer and gently stir through your leftover cooked turkey. Simmer for 10 minutes before adding the halved sprouts and the mango chutney. Allow to simmer over a low heat until the sauce has reduced and thickened, approximately 10 minutes
- Stir through the cream, gently warm and season with a little more salt to taste
- Sprinkle with chopped fresh coriander and sliced red chilli if using
- Serve with rice and naan bread
