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Turkey Curry
For many people, a post-Christmas turkey curry is as much a part of the festive season as Father Christmas and arguments over the Monopoly board. But there’s no reason for it to be a bland afterthought. Our tasty turkey and cranberry curry recipe is perfect for a Boxing Day meal that will keep everyone happy.
Ingredients
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2 tablespoons oil
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2 onions, sliced
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25 gram (1 ounce) plain flour
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2 tablespoons Medium Curry Powder
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½ teaspoon salt
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150 millilitre (¼ pint) milk
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450 millilitre (¾ pint) chicken stock
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675 gram (1½ pounds) cooked turkey
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175 gram (6 ounce) cranberry sauce
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2 red eating apples
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Instructions
- 1 Heat the oil in a large saucepan. Fry the onions gently until they are soft and just beginning to colour. Stir in the flour, Curry Powder and salt. Cook the mixture gently for 1 minute.
- 2 Remove the pan from the heat. Blend in the milk and the chicken stock. Chop the turkey roughly and add it with the cranberry sauce to the mixture in the pan. Bring the curry to the boil, stirring constantly. Reduce the heat, cover the pan and simmer for 30 minutes.
- 3 Core and slice the apples and stir them into the curry 5 minutes before the end of cooking time.
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