The Annual Turkey Curry buffet was immortalised in Helen Fielding’s Bridget Jones, and I am sure that several days after Christmas or Thanksgiving many families up and down the country will be eating a turkey curry. My version is lighter and fresher for tired taste buds and overloaded tums, and is cooked in one pot , saving on time, effort and washing up for busy mums across the country.
Change the spicing to suit your family – this version is very mild and delicate, add in a spoon of curry paste or powder to take the heat and flavour up a level. The addition of the last remains of the cranberry sauce adds some sweetness and contrast which should appeal to younger palates, as well as finally using it up! If you have any roast vegetables left over from Christmas Day or Thanksgiving stir them in too. I think this would also be delicious sprinkled with a few toasted cashew nuts.
This fruity turkey biryani is a quick, quick easy and delicious one pot meal for all the family to enjoy after Christmas or Thanksgiving to use up the leftover roast turkey.
- 1 Tbs vegetable oil
- 1 onion, finely chopped
- 1 clove garlic, chopped
- 1/2 tsp tumeric
- 1/2 tsp garam masala
- 1/2 tsp paprika or mild chili
- 4 cardamom pods
- 300 g leftover roast turkey, cut into chunks
- 300 g basmati rice
- 1/2 cup frozen sweet corn
- 1/2 cup frozen peas
- 550 ml turkey or chicken stock
- 2 Tbs cranberry sauce
- 1 handful baby spinach leaves
- lemon wedges to serve
- salt and pepper to taste
Preheat the oven to 180C / 350F / GM4.
Pour the oil into a flame proof casserole dish and fry the onion, garlic and spices for a few minutes until the onion is soft. Remove from the heat.
Stir in the turkey, rice, peas and corn into the onions and spice. Pour the stock over.
Cook in the oven for 25 minutes or until the rice has absorbed the stock. Stir through the cranberry sauce and spinach and add a little water if the rice is slightly chalky to bite. Return to the oven for a further 5 minutes.
Serve immediately with a squeeze of lemon.