Ingredients

The following ingredients have 4 Servings
  • 3 cups leftover turkey, cubed
  • 1 tin tomato passata ((500 ml, 17 oz))
  • 1 onion
  • 1 tsp ginger puree
  • 2 cloves of garlic
  • 2 tbsp Greek yogurt
  • 2 tbsp vegetable oil
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • salt and pepper to taste
  • fresh coriander (cilantro) to garnish
  • 1 cup chicken stock (broth)

Instruction

  • Peel the garlic and onion, and add them to a food processor together with the ginger puree, and blitz until finely chopped.
  • Heat up the oil in a pan, and add the onion mixture.
  • Fry until golden, then add the turmeric, garam masala and cumin, and give it a stir.
  • Fry for 2 minutes so the spices can release their flavours, then pour in the tomato passata and chicken broth/stock.
  • In go the cubed leftover turkey, and leave to cook with the lid on until the sauce is reduced and thickened.
  • Add the yogurt and chopped coriander/parsley, season to taste with salt and pepper, and serve hot.
  • Take off the heat, and serve hot with rice or flat bread.