Ingredients

The following ingredients have 4 Servings
  • 2 tbsp butter
  • 1 onion (finely chopped)
  • 1 tsp ginger (crushed)
  • 2 tsp garlic (crushed)
  • 2 tbsp Garam Masala
  • ½ tsp ground cardamom
  • ½ tsp paprika
  • 1 tsp ground coriander
  • 1 tsp salt
  • 400 g (14oz) Tomato puree ((not paste) Passata or crushed tomatoes are good substitutes)
  • 1/2 cup chicken stock
  • 1-2 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 cup heavy / whipping cream
  • 4-5 cups leftover turkey (chopped/shredded)
  • Steamed rice
  • Fresh coriander / Cilantro

Instruction

  • Slice leftover cooked turkey into bite-size chunks. Shred the meat closest to bones to not waste any meat. 
  • In a large skillet or deep pan set over medium heat, melt the butter. Add the onion, garlic and ginger. Cook until soft and fragrant. Add the spices and cook for 30 seconds, toasting the spices to release their fragrance.
  • Pour in the tomatoes and chicken stock and cook for 5 minutes, stirring regularly.
  • Season with sugar, salt and pepper then pour in the cream. Bring to a simmer an allow to cook for a few minutes until the sauce has reduced slightly.
  • Add the turkey and allow to reheat for 10 minutes. 
  • Scatter over fresh cilantro/coriander and serve with steamed rice and naan bread.