Name: Butter turkey curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: 400g left-over roast turkey cut into large chunks; 1⁄2 lemon juiced; 1 1⁄2 tsp garam masala; 1 tsp ground turmeric; naan, cooked basmati rice and lime wedges to serve; 30g unsalted butter; 1 tbsp neutral-tasting oil such as vegetable oil; 1 cinnamon stick; 6 cardamom pods bashed; 1 large onion chopped; 3 garlic cloves crushed; 1 tbsp finely grated ginger; 2 tsp ground cumin; 1 tsp ground coriander; 2 tsp Kashmiri chilli powder; 4 ripe tomatoes roughly chopped; 2 tbsp tomato purée; 3 tbsp greek yogurt; 2 tsp dried fenugreek leaves (kasuri methi); 2 handfuls of small mint leaves; 2 handfuls of coriander leaves; 1⁄2 red onion finely sliced; 3 tbsp pomegranate seeds; 1 tbsp neutral-tasting oil such as vegetable oil; 1 tsp cumin seeds; 1 tsp black onion seeds; 1⁄2 tsp chilli flakes (optional); 1 tsp finely grated ginger; 1 tbsp tamarind purée; 200g chunky cranberry sauce

Someone setting a pan of butter turkey curry onto a set table

400g left-over roast turkey
cut into large chunks
1⁄2 lemon
juiced
1 1⁄2 tsp garam masala
1 tsp ground turmeric
naan, cooked basmati rice and lime wedges
to serve

BUTTER SAUCE

30g unsalted butter
1 tbsp neutral-tasting oil
such as vegetable oil
1 cinnamon stick
6 cardamom pods
bashed
1 large onion
chopped
3 garlic cloves
crushed
1 tbsp finely grated ginger
2 tsp ground cumin
1 tsp ground coriander
2 tsp Kashmiri chilli powder
4 ripe tomatoes
roughly chopped
2 tbsp tomato purée
3 tbsp greek yogurt
2 tsp dried fenugreek leaves (kasuri methi)

SALAD

2 handfuls of small mint leaves
2 handfuls of coriander leaves
1⁄2 red onion
finely sliced
3 tbsp pomegranate seeds

SPICED CRANBERRY CHUTNEY

1 tbsp neutral-tasting oil
such as vegetable oil
1 tsp cumin seeds
1 tsp black onion seeds
1⁄2 tsp chilli flakes (optional)
1 tsp finely grated ginger
1 tbsp tamarind purée
200g chunky cranberry sauce

Method

step 1
Put the turkey in a bowl and toss with a squeeze of lemon juice, 1 tsp of garam masala and the turmeric.
step 2
To make the sauce, heat the butter and oil in a pan over a medium heat, then sizzle the cinnamon stick and cardamom pods for 2 mins. Add the onions and cook for 20 mins until golden and caramelised, then add the garlic and ginger, and cook for 1 min. Stir in the dried spices and cook for 1-2 mins. Add the tomatoes and tomato purée, and cook for 5 mins until the tomatoes start to break down slightly. Add 200ml of water, then cover and simmer for 20 mins. Remove and discard the whole spices, then use a stick blender to whizz the sauce until smooth.
step 3
Add the turkey to the pan and simmer for 5 mins to warm through, then stir in the yogurt a tablespoon at a time (this will stop it curdling). Stir in the fenugreek leaves and the remaining ½ tsp of garam masala.
step 4
To make the salad, toss all the ingredients together. To make the chutney, heat the oil in a small pan over a low heat and toast the seeds until fragrant and starting to pop. Stir in the ginger and cook for 1 min. Remove from the heat, cool, then scrape into a bowl with the tamarind and cranberry sauce, and stir well. Serve the curry with rice, the chutney, salad and some naan.