In The Kitchen ~ Turkey Curry...

The turkey turned out really well... very moist and full of flavour 

Yesterday I stripped off all the meat and made three turkey pot pies for the freezer.. 

and bagged the rest up to freeze too... reserving some for a lovely turkey curry.... and yummy chimichangas on Saturday. The turkey has provided so many meals for us.. Im going to definitely buy one when they go on sale again

Leftover Turkey Curry and Rice

An easy recipe for a very flavorful and filling turkey curry. It’s one of my favorite ways to use up leftover turkey. I served it over rice..wth a warm naan bread and some tangy mango chutney..

1/2 teaspoon black pepper
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon oil
1 medium onion , chopped (6 oz)
3 bell peppers, chopped
1 tablespoon minced fresh garlic
1 teaspoon minced fresh ginger root
3 cups cooked turkey breast skinless, cut into chunks 
2 cups chicken broth
2 teaspoons cornstarch

• Mix the spices in a small bowl. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. 
• Add the onions and bell peppers. 
• Cook, stirring occasionally, until tender, adding a splash of water if the pan gets too dry, about 5 minutes.
• Stir in the garlic, the ginger and the spices, 
• Add the turkey and stir to coat.
• Add the broth. and bring to a boil over high heat, 
• Turn the heat down to medium-low and simmer the curry, uncovered, for 5 minutes.
• Mix the cornstarch with 2 tablespoons of cold water. 
• Stir the mixture into the curry. 
• Keep stirring until the curry thickens, about 1 more minute. 
• Serve over rice or cauliflower rice.

Love and Hugs

Phoebe x