Christmas turkey curry

I don't know about you but the week between Christmas and new year is all about using up the Christmas left-overs as fast as possible. Our fridge is loaded with little containers of cranberry sauce, stuffing, left-over vegetables and of course turkey.

One way of using up leftover turkey is this curry which, has become something of a tradition in my family and is as certain as Christmas dinner itself! It's a great way to turn your leftovers into something fresh and completely different.Turkey curry recipe.

Ingredients:

• 2 Onions, finely chopped.
• 2 Cloves of garlic crushed.
• 1 Green (or red) Chilli chopped.
  
• 1 tsp each (or more if you like) Turmeric, coriander and cumin.
• Leftover turkey meat cut into chunks.
• 400g tin of tomatoes.
• 200ml Chicken or turkey stock.
  
• 5 tbsp natural yoghurt.
• Chopped fresh coriander to serve.

Method:

• Add a tablespoon of vegetable oil to a large pan and fry the onions until they begin to soften.
• Add the garlic and chilli to the pan and stir, fry for a minute more.
• Add all of the spices and mix well, fry for one more minute.
• add the chopped turkey, stock and the tinned tomatoes, stir everything, cover the pan and leave to simmer very gently for 15 minutes.
• Finally stir in the yoghurt, season with salt and serve with rice or naan bread.
  

Curry in a hurry

There are some recipes I turn to time and time again, reliable standbys that I can depend on. This recipe for chicken curry is one of them. What I like about this recipe is it's simplicity, the fact that I always have the ingredients to hand, and best of all it's sheer deliciousness. It takes very little time to prepare and, unlike a lot of curries is also quite healthy making this a perfect weekday meal.
The original recipe is from The River Cottage Family Cookbook by Hugh Fearnley-Whittingstall and Fizz Carr, an excellent book for learning cookery basics.
I served my curry with fragrant rice, simply add cardamom, a couple of cloves and turmeric to the rice before cooking.