English Colonial Curry with Turkey

A Pub Curry

I love true English curry. This is Delia Smith’s recipe from the latest Sainsbury’s magazine, which my mother-in-law just brought back from England. I would probably make this curry with chicken instead of turkey.  Now I feel like havng a luke warm pint!

English Colonial Curry with Turkey

Serves 4

It is also equally good made with leftover chicken or beef.

2 ½ cups cooked turkey, chopped into chunks
1 Tbs olive oil
1 large onion, finely chopped
2 sticks of celery, chopped
1 clove garlic, crushed
1 heaped Tbs plain flour
1 tsp turmeric
1 tsp ground ginger
1 heaped Tbs Hot Curry Powder
3 cups hot chicken stock
1 medium apple, cored and chopped
2 Tbs golden raisins
1 heaped Tbs mango chutney
2 Tbs desiccated coconut
a squeeze of lemon

Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.

Now stir in the flour, turmeric, ginger and curry powder to soak up all the juices, and after that gradually stir in the stock. When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut.

Turn the heat down to a gentle simmer and let it cook for 30 minutes.

After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 10 minutes to reheat the turkey. Serve with basmati rice, poppadoms, mango chutney and lime pickle.


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