2tspcornflourconstarch diluted in 1 tbsp cold water
450g| 1lb leftover roast turkeyor chicken cubed
2large handfuls baby spinachstalks removed
pinchcrushed chilli flakes
salt and freshly ground pepper
fresh parsley or coriander to garnish
For the Golden RIce
1tbsprapeseedcanola oil
1tbspunsalted butter
1shallotpeeled
4cardamom pods
1cinnamon stick
1bay leaf
1/2tspground turmeric
200g| 1 cup basmatti rice
1cuphot vegetable stock
Instructions
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.
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.
Remove the cinnamon, cardamom and bay leaf and fluff the rice before serving.
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.
Stir in the garlic, spices and ginger. Add salt and pepper, stir and cook for a further 5 minutes.
Add the coconut milk, stock and honey and bring to a simmer.
Stir in the diluted cornflour and ground almonds. Add the turkey and simmer over low heat for 10 minutes.
Stir in the spinach and cook only for a minute or two until it wilts.
Serve over the golden rice, garnished with fresh coriander or parsley and a sprinkling of chilli flakes.
Notes
You can use leftover turkey or leftover roast chicken in this recipe.