Turkey tikka masala

Whether you crave spice after the traditional Christmas lunch, or want to turn your leftover turkey into a whole new dish to freeze for later, this is the recipe for you. Inspired by the nation’s top curry, it delivers lots of flavour and gentle chilli heat in a comforting, creamy sauce – perfect for when the weather is cold. Rather than make a separate curry paste, we’ve cooked everything in one pan, so it requires less washing-up. If you want to make things even easier, swap the garlic, ginger and spices for 2 tbsp shop-bought tikka masala curry paste.

SERVES 4 PREP 20 mins COOK 30 mins EASY G

3 tbsp sun lower oil

1 onion, inely chopped

3 garlic cloves, crushed

or inely grated thumb-sized piece of ginger, peeled

and inely grated

1 red chilli, deseeded and

inely chopped

1 tsp each cumin seeds and

ground coriander tsp each paprika, ground

turmeric and garam masala

1 tbsp tomato purée

400g can passata or

chopped tomatoes

1 tbsp mango chutney

100ml double cream

2 tbsp natural yogurt (optional) about 600g leftover roast turkey,

cut into large chunks chopped coriander, toasted laked almonds, steamed rice and garlic naan breads, to serve 1 Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden. Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste. Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.

2 Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the turkey and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds, and serve with the rice and naan breads on the side.

GOOD TO KNOW 1 of 5-a-day • gluten free

PER SERVING 563 kcals • fat 34g • saturates 13g • carbs 12g • sugars 11g • ibre 3g • protein 51g • salt 0.7g