The Usual...Leftover Turkey

Andy12345 said:

equivelant to 4 chicken breasts
60g natural yogurt
2 table spoons of curry paste
3 cloves garlic
1 thumb size piece or 1 tablespoon or grated ginger or ground works too
1 teaspoon of garam masala
half teaspoon tumeric
juice from half a lemon
half a teaspoon of ground cumin

mix all together in a bowl

chop up the turkey and let it all soak in and then stir fry it, i usually use raw chicken so i guess youd have to stir fry it less time

i wonder what would happen if you cooked the sauce then added the turkey at the last minute as its pre cooked

i serve it on shredded lettuce and raw chopped red onion with the other half of the lemon juice then tossed together then just dump the curry on top, its yummy and i dont see why it wouldnt work with turkey, never counted the carbs but dosent look like it would be many at all

hope i spelt the ingredients right

if it dosent work well try it with the chicken

oh and scale it down if your using less meat than 4 breasts of chicken

hope thats helpful

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douglas99 said:

I have really got into ginger as a flavour in curry. It was since I found a jar of ginger (paste, mince?) in B &M in the herbs and spices. Goes great in any curry or stir fry. As for chillies, fresh, dried, jars, I wouldn't be without them.
Anyone tried chipotle, smoked chili, not for currys, but great for a bbq chili taste, I had it in the sausage pattie tonight.
(And obviously low fat crème freche in a curry eh, andy)

Seriously, try the chipotle with a red meat andy, if you haven't already.

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badcat said:

the recipe i use for making curry is

1) combine the following in in a food processor to make a loose paste

i bunch coriander
1 onion
2 Tbs curry paste ( i like Pataks tikka masala or rogan josh best)
3 cloves garlic
1 knob of peeled ginger ( about 2 tsp grated)
1 chilli
juice of 1 lemon
3-4 tomatoes
1 Tbsp tomato puree

2) fry the paste and 1 chopped onion in 1-2 Tbsp coconut oil
3) Add whatever meat or veg you're basing the curry on, fry for a few mins the add some water ( enough to stop it sticking and to create a thikish sauce)
4) simmer, add more lemon juice to taste and serve with more chopped resh coriander on top

out of a batch that size, 4 of us had lamb curry, chicken and spinach curry and cauliflower curry for christmas dinner - not your traditional christmas fare but bloody nice!

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Andy12345 said:

equivelant to 4 chicken breasts
60g natural yogurt
2 table spoons of curry paste
3 cloves garlic
1 thumb size piece or 1 tablespoon or grated ginger or ground works too
1 teaspoon of garam masala
half teaspoon tumeric
juice from half a lemon
half a teaspoon of ground cumin

mix all together in a bowl

chop up the turkey and let it all soak in and then stir fry it, i usually use raw chicken so i guess youd have to stir fry it less time

i wonder what would happen if you cooked the sauce then added the turkey at the last minute as its pre cooked

i serve it on shredded lettuce and raw chopped red onion with the other half of the lemon juice then tossed together then just dump the curry on top, its yummy and i dont see why it wouldnt work with turkey, never counted the carbs but dosent look like it would be many at all

hope i spelt the ingredients right

if it dosent work well try it with the chicken

oh and scale it down if your using less meat than 4 breasts of chicken

hope thats helpful

Click to expand...

Thommothebear said:

Managed to avoid turkey this year, we bought a goose and had that instead, the leftovers were reheated in a garlic and hoisin stir fry sauce and allowed to cool til it was just warm, the thrown over a salad of leaves, spring onions and cucumber batons with an asian vinnagrette made from rice vinegar, a small amount of honey and toasted sesame oil. I cant remember which restaurant I stole the idea from but it tasted great. Cant see why it would not work for turkey too, I usually do it with duck breasts thinly sliced.

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