Tuesday, 21 June 2011

Leftover turkey with spicy coconut sauce


  • 2tbsp sunflower oil
  • 500g/1lb 2oz leftover cooked British Turkey breast, cut into bite size pieces
  • 3 shallots, peeled and thinly sliced
  • 2 courgettes, trimmed and sliced
  • 1 red pepper, deseeded and sliced
  • 2tsp ground turmeric
  • 1tsp chilli powder
  • 2tsp cornflour
  • 200ml/7fl oz chicken stock
  • 200ml/7fl oz carton of coconut cream or coconut milk
  • Salt and black pepper
  • 2 pineapple rings, chopped
  • 50g/2oz cashew nuts, lightly toasted
  • 1 bunch of leaf coriander, chopped
  • Heat the oil in a large pan and add the shallots, courgettes and red pepper. Gently fry for 5 minutes, stirring occasionally.
  • Add the turmeric and chilli powder and cook for 1 minute.
  • Mix the cornflour with 2 tablespoons of water until smooth and stir into the pan with the stock.
  • Stir over the heat until boiling, lower the heat to a simmer and add the cooked turkey to the pan.
  • Cover and cook gently for 15 minutes.
  • Stir in the coconut cream or milk and season to taste.
  • Bring back to a simmer, add the chopped pineapple and cook for a further 5 minutes.
  • Serve with the cashews and coriander scattered over alongside rice, chutney and naan bread.

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