Christmas Day is over, hasn’t it gone fast? But we don’t want to see sad faces. Today is Boxing Day. The day when the sales, bargains, crowded shops and leftover Christmas food rule!
What are you up to today? Are you one of those who loves to immerse yourself in the fight for the best bargain at your favourite shop or do you just prefer to relax at home?
If you are one of the latter, you won’t avoid seeing all yesterday’s remaining food under cling film, and wonder what are you doing with it! Stop thinking, we have a great idea, why don’t you do one of those delicious Leftover Turkey Curry Recipes?
Here we’ve listed some of our favourite recipe ideas for your leftover turkey. We know being creative on a day like today isn’t easy, so we’ve picked a few varied recipes to inspired you.
Let’s start with a recipe from Nahim Aslam, owner and executive chef of the well-known Indian Ocean restaurant in Ashton, Greater Manchester. Nahim has come with a very innovative idea, the Turkey Desi Karahi, that Indian curry lovers everywhere will love. Trust us, you won’t be disappointed with this recipe!
Turkey in Chinese Curry Sauce
If you prefer Chinese curries, don’t miss the following recipe, it will take you all the way to the ancient Chinese Empire and back again:
Leftover cooked turkey – dark or white meat, or both
2 heaped tsp of curry powder
1 tsp Chinese 5 spice
1 tsp MSG (optional)
1/2 tsp chilli powder
1 tsp turmeric powder
4 cloves crushed garlic (optional)
2 inches root ginger, peeled and grated (optional)
5 tbls vegetable oil
1 onion, chopped into large chunks
2 tbsp flour wheat or corn flour
4 tbsp olive oil
Cup of fresh or frozen peas
Melt the butter with the olive oil in a small pan, add the curry powder, 5 spice powder, msg, chilli powder and brown a little, add the flour and stir into a stiff paste. This is the basic curry paste and will keep ok in the fridge covered for a few days.
To make the curry sauce, first heat enough water to provide the volume of sauce you would like then stir in the paste a teaspoon at a time, if it is too runny add another, if it gets too thick add a little extra water, this sauce will thicken as it cools on the plate so make a little bit runnier than you want to serve it at.
Season this sauce with salt. In another pan add the oil and stir fry the turkey and peas (and ginger and garlic if using) until hot and then add the onions, they should be warmed but still retain a good crunch as this and the addition of the peas are an important element of the dishes final texture. Now pour over the sauce and serve with plain boiled or steamed rice.
This Chinese style curry sauce is also great poured over chips with a little vinegar. Cook the chips until soft and cooked through in a deep fat fryer at 140 degrees, they should not be browned or golden. Serve the chips, mix a little vinegar into the curry sauce and pour over. Chips and curry sauce – another Great British favourite!
Turkey & Parsnip Curry
2 tbsp vegetable oil
2 onions, halved through the root and thinly sliced
500g parsnips, peeled and cut into chunks
5 tbsp Madras curry paste
400g can chopped tomatoes
500g/1lb 2oz boneless cooked turkey, cut into chunks
150g pot low-fat natural yogurt
Cooked basmati rice, to serve
Heat the oil in a saucepan, add the onions and fry gently for 10 minutes until they are softened and lightly coloured. Add the parsnips and stir well.
To make the curry, stir in the curry paste, then add the tomatoes with a little salt, and stir well. Add 1½ capfuls of water and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, until the parsnips are just tender.
To finish, stir in the turkey chunks, cover the pan again and simmer for a further 5 minutes until the turkey is heated through. Remove from the heat. (The curry can now be cooled and frozen for up to 2 months.) Lightly swirl in the yogurt and serve with basmati rice.
We hope these recipes have inspired you and help you transform the leftover Christmas turkey in a lovely curry dish!