Leftover turkey Korma with golden rice

A great way to use your Christmas leftovers – make this crowd pleasing leftover turkey Korma curry and serve with golden rice.

After all the Christmas feasting is done, I find myself unwilling / unable to cook. I simply want to laze about, eat any chocolates or dessert not hoovered up by the kids and watch old musicals on TV – after all it’s not Christmas until there’s a Sound of Music sing-a-long. But there’s a silver lining – there’s usually plenty of leftovers to keep us fed for a few days with minimum effort. If you, like us, happen to find yourself with lots of turkey leftover this super-easy mild curry is an excellent way to use it up.

My favourite way to serve this mild curry is with aromatic golden rice – basmatti cooked with a little turmeric, cinnamon and cardamom which is delicious enough to simply eat on its own! My kids are, sadly, still very suspicious of any food they deem as ‘exotic’ (i.e. any food they don’t reguarly eat) but this recipes somehow pleases even them which makes it a real winner in my book!

5 from 1 vote

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Leftover turkey Korma with golden rice

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

A great way to use your Christmas leftovers - make this crowd pleasing leftover turkey Korma curry to serve with golden rice.

Course: Curry

Servings: 4 servings

Author: Lucy Parissi

Ingredients

• For the curry
• 2 tbsp rapeseed canola oil
• 1 tbsp unsalted butter
• 1 large yellow onion peeled and finely diced
• 2 large garlic cloves peeled and finely diced
• 5 cm 2in fresh ginger, peeled and grated
• 1 bay leaf
• 3 tbsp ground almonds
• 1-2 tbsp runny honey or to taste, omit if preferred
• 1 tbsp garam masala mild curry powder
• 1 tsp ground cumin
• 1 tsp coriander seeds crushed in pestle and mortar
• 1/4 tsp ground turmeric
• 1 x 400g 14oz can coconut milk
• 250 ml | 1 cup chicken stock
• 2 tsp cornflour constarch diluted in 1 tbsp cold water
• 450 g | 1lb leftover roast turkey or chicken cubed
• 2 large handfuls baby spinach stalks removed
• pinch crushed chilli flakes
• salt and freshly ground pepper
• fresh parsley or coriander to garnish
• Golden rice
• 1 tbsp rapeseed canola oil
• 1 tbsp unsalted butter
• 1 shallot peeled
• 4 cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1/2 tsp ground turmeric
• 200 g | 1 cup basmatti rice
• 1 cup hot vegetable stock

Instructions

1. Make the rice. Heat the oil and butter in a medium saucepan and add the rice, shallot and all the spices. Stir over medium heat to coat the rice in the butter, oil and spices.
2. Add the hot stock and stir. Reduce heat to a simmer and cook, stirring occasionally, until the rice is al dente, adding more hot water if needed. Take off the heat and cover.
3. Remove the cinnamon, cardamom and bay leaf and fluff the rice before serving.
4. Make the curry. Heat the oil and butter in a large casserole. Add the onion and cook over medium heat for about 7 minutes or until onion has softened.
5. Stir in the garlic, spices and ginger. Add salt and pepper, stir and cook for a further 5 minutes.
6. Add the coconut milk, stock and honey and bring to a simmer.
7. Stir in the diluted cornflour and ground almonds. Add the turkey and simmer over low heat for 10 minutes.
8. Stir in the spinach and cook only for a minute or two until it wilts.
9. Serve over the golden rice, garnished with fresh coriander or parsley and a sprinkling of chilli flakes.