Ingredients
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3 tablespoons Vegetable Oil
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1 Bay Leaf
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2" Cassia Bark (Cinnamon Stick)
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1 cracked Green Cardamom Pods
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150g diced finely Brown/White Onion
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2 teaspoons Garlic Paste
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1 teaspoon Ginger Paste
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3/4 teaspoon Salt
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
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2 tablespoons Tomato Paste
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2 chopped Green Finger Chillies
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2 teaspoons Mix Powder / Curry Powder
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1/4 teaspoon Coriander Powder
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1/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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2 teaspoons Chilli Powder (Hot)
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1/2 teaspoon Black Pepper - Course Ground
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8 slices Turkey
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400ml Water or Curry Base
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1 teaspoon Lemon Juice
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1/4 teaspoon Garam Masala Powder
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1/4 cup chopped finely Fresh/Chopped Coriander
Directions
A leftover roast dinner curry cooked with spices, green chillies and leftover Christmas roast turkey
Steps
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1
Done
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In a pan on a low-medium heat add the vegetable oil, bay leaf, cassia bark, crushed cardamom, onion, salt and fenugreek leaves and fry until they begin to bubble frying until they become soft and golden |
|
2
Done
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in with the garlic and ginger paste, stir through and cook for 30-60 seconds until the strong smell disappears |
|
3
Done
|
add the watered down tomato puree, mix through and allow to fry for 30 seconds |
|
4
Done
|
now add the spice mix powder (or curry powder), coriander, cumin and turmeric and chilli powder, stir well and allow to simmer until the oil separates |
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5
Done
|
add in the turkey slices, cutting them smaller if required and gently coat in the frying spices |
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6
Done
|
pour in 1/2 of the heated water or curry base combine and allow to reduce by half before adding the rest |
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7
Done
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allow to reduce on high until the sauce is the consistency you require then 1 minute before serving add the lemon juice and garam masala and most of the fresh chopped coriander, stir through and serve sprinkled with the remaining coriander |
