Leftover Turkey Curry

Ingredients - serves 4

400g leftover cooked turkey 

2 large onions-sliced not chopped  

400g chopped tomatoes 

1/2 - 1 mild red chilli 

20g root ginger  

2 tsp cumin 

1 tsp ground coriander 

1 tsp ground cinnamon 

1 tsp turmeric  

100ml chicken stock 

100g natural yoghurt 

2 tbsp butter 

1 tbsp olive oil 

Fresh parsley 

Salt and black pepper 

Method 

In a large saucepan warm the butter and oil and then fry the onion and ginger. Cook for around 10-15 minutes until the onion is soft and turning brown. Add the cumin, turmeric, coriander, cinnamon and chopped chilli. Fry for a few minutes before adding the chopped tomatoes and stock. Season with salt and pepper and simmer for 20 minutes or until the sauce begins to thicken. Stir in the turkey and bring back to a simmer. Once the turkey has heated all the way through, turn off the heat and stir through the yoghurt and chopped parsley. Serve with the curry sprinkled with more chopped parsley, rice and naan breads for a yummy Christmas leftover recipe.