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.