Sort ingredients
pmcchef
QR Code
Listen
Pdf
Chop or shred the leftover turkey into chunky pieces.
Place the roughly chopped onion and the garlic into a food processor and blend until smooth.
Heat the butter and oil in a large frying pan over a medium-high heat.
Add the minced onion-garlic mixture and the ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.
Add the salt, garam masala, curry powder, paprika, and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.
Add the stock, passata, tomato puree, sugar, and cardamom.
Bring to the boil and simmer for 5 minutes.
Remove the cardamom then stir in shredded turkey and the cream and allow to heat through, whilst stirring occasionally. This should take about 5 minutes.
Serve over rice, sprinkled with some freshly chopped coriander and thinly sliced red onion.