Main Course
Leftover Turkey Tikka Masala
Serves 4 | Prep 20 min | Cook 30 min
Ingredients
- 1-2 tbsp sunflower oil
- 1 onion finely chopped
- 3 garlic cloves crushed or grated
- Thumb-sized piece of ginger peeled and grated
- 1 red chilli deseeded and finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp paprika
- ½ tsp turmeric
- ½ tsp garam masala
- 1 tbsp tomato purée
- 400 g can passata or chopped tomatoes
- 1 tbsp mango chutney
- 100 ml double cream
- 2 tbsp natural yogurt optional, for extra creaminess
- 600 g leftover roast turkey cut into large chunks
- Fresh coriander chopped
- Toasted flaked almonds to serve
- Steamed rice or naan to serve
Method
- Heat the oil in a large pan. Add onion and cook gently until soft. Stir in garlic, ginger, and chilli, cooking for another minute.
- Add cumin seeds, ground coriander, paprika, turmeric, and garam masala. Toast gently until aromatic.
- Stir in tomato purée and passata, then add the mango chutney. Simmer for 10 minutes, allowing the flavours to develop.
- Reduce the heat and stir in the cream and yogurt if using. Gently fold in the turkey, warming it through without overcooking.
- Sprinkle with fresh coriander and toasted flaked almonds just before serving.
- Serve steaming hot with rice or naan, and watch it disappear!
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