Turkey Curry with Mango and Coconut

Ingredients - to serve 4

400g leftover turkey

200g white onion

150g fresh mango

100ml coconut milk

400g chopped tomatoes

1-2 tbsp tikka curry paste

300g basmati rice

1 red chilli

Olive oil

Butter

Fresh parsley

Lemon

Salt and pepper

Method

Place the rice in a saucepan and cover with water. Bring to a simmer and cook for 10-12 minutes until cooked. In a large saucepan heat 1 tbsp olive oil and 1 tbsp butter, then add the chopped onion. Once the onion is tender add the turkey and mango and cook until the turkey is completely heated through and the mango is tender.

Now add the tikka paste and cook out. Add the chopped tomatoes and coconut milk and mix well. Mix in a handful of chopped parsley and season with salt and pepper. Once the rice is cooked, serve the curry with a sprinkling of parsley, chopped chilli and wedges of lemon.