Indian Turkey Curry with Shallots

If you usually have leftover Christmas turkey and are bored of making turkey sandwiches with the leftovers, then how about making a tasty curry which is packed full of spices and flavour? This fiery curry is softened by the sweetness of the shallots and the coconut milk. Shallots do not need to be cooked thoroughly like onions and lend themselves extremely well to Indian spices.
This is a quick and easy recipe that would make a delicious boxing day dinner!

Serves 4
Preparation time: 25 minutes
Cooking time: 25 minutes

Ingredients

3 green finger chillies, roughly chopped
½ tsp turmeric
½ tsp ground coriander
¼ tsp ground cinnamon
2 tsp root ginger, peeled and finely grated
4 garlic cloves, roughly chopped
½ tsp salt
10 shallots, topped, tailed and cut in half
4 tbsp sunflower or groundnut oil
6-10 curry leaves
2-4 cloves
500g cooked turkey, cut into 4cm pieces
200ml coconut milk

Plain basmati rice, to serve

Method

- In a blender or with a pestle and mortar, blitz the chillies, turmeric, coriander, cinnamon, ginger, garlic, salt and two shallots with 1 tbsp of the oil and 2 tbsp cold water to make a coarse to medium paste.
- In a bowl combine the turkey and the spice paste so all the turkey pieces are coated.
- Heat the remaining oil in a heavy-based pan. Add the curry leaves and cloves and fry for a minute. Then add the turkey and fry for 5 minutes until the spices become fragrant (leave the remaining paste in the bowl for later).

- Tip in the remaining shallots and continue frying for 10 minutes until they are lightly brown on the outside. Pour 100ml cold water and the coconut milk in the bowl with the remaining spice paste and combine.

- Pour over the turkey and mix well. Simmer for 5 minutes.
- Serve hot with plain basmati rice.

Recipe and image courtesy of www.UKshallot.com