There is always leftover turkey from the Christmas celebrations, and when searching for recipes, Turkey curry is still a favourite. Here we add a little festive twist with pistachio curry.
Ingredients:
To make pistachio curry korma paste:
2 cloves garlic, pressed or grated
5 cm piece of ginger, grated
½ teaspoon cayenne pepper
1 teaspoon garam masala, ground
2 tablespoons oil (we used olive oil)
1 tablespoon tomato puree
2 fresh green chillies (chopped)
3 tablespoons desiccated coconut
2 tablespoons ground pistachios
2 teaspoons cumin powder
1 teaspoon coriander powder
Mix all the above ingredients in a bowl and mix to make the Korma paste
To make the main dish:
2 garlic cloves, pressed or grated
thumb-sized piece ginger, grated
4 tbsp Korma paste
Leftover cooked Turkey cut into bite-sized pieces
50g ground pistachios, plus a few whole ones to serve (optional)
200ml chicken stock
1 tsp of honey or brown sugar
150g pot Greek yoghurt or Kefir yoghurt or coconut milk
Here is how to make this pistachio curry recipe:
First, make up the Korma Paste, the quantities we have given here are for approximately 4 tablespoons.
Get a frying pan with relatively high sides, and a lid. Pop the garlic and ginger in with 3 tablespoons of water into the pan and then cook for around 5 mins. Add the 4 tablespoons of Korma paste and cook for another couple of minutes, it should be getting aromatic now. Put all the turkey in and cover in the sauce, add the ground pistachios, the chicken stock and the honey or sugar. Bring to the boil and then let simmer for 10-15 mins.
To serve, take off the heat and stir in the yoghurt or coconut milk, place on a bed of rice and sprinkle pistachios on top.
You can make this with chicken if cooking the meat from raw, however, do extend the cooking time until the meat is cooked through. You can replace the pistachio with almonds to make a traditional korma curry.
Don’t forget to get your Turkey ordered soon, as slots for delivery are going fast!
