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ChristmasCookingDinnerEasyRecipesSarah Butler

Leftover Turkey Curry with Saffron and Golden Raisin Rice

10-15 min Cook
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Turn holiday leftovers into a flavorful feast! This hearty curry pairs perfectly with saffron-infused rice, elevated by our plump and soft gourmet golden raisins for a touch of sweetness. A delicious way to reinvent your festive turkey!

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Leftover Turkey Curry with Saffron and Golden Raisin Rice

Leftover Turkey Curry with Saffron and Golden Raisin Rice

agnesgempackfoods-ie
prep time
15 min
cooking time
10-15 min
servings
4
total time
40 min

Equipment

  • medium saucepan with lid

  • sieve

  • large frying pan

  • wooden spoon

Ingredients

  • For the Rice:

  • 200g basmati rice

  • Pinch of saffron

  • Handful of Gem Gourmet golden raisins

  • For the Curry:

  • 2 tbsp rapeseed oil

  • 1 onion finely sliced

  • 3 garlic cloves minced

  • 1 inch piece of ginger grated finely

  • ½ red pepper cut into cubes

  • ½ green pepper cut into cubes

  • ½ orange pepper cut into cubes

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1 tsp coriander

  • ½ tsp turmeric

  • 1tbsp garam masala

  • 1tbsp flour

  • 400ml chicken stock

  • 1 tsp tomato puree

  • 1 tbsp mango chutney

  • 50ml fresh cream

  • 600g leftover cooked turkey cut into cubes.

  • 2 tbsp natural yogurt

  • To serve:

  • Fresh coriander, chopped

Instructions

1

To make the rice:

1. Rinse the rice several times to remove excess starch.
2. Place the rice in a saucepan with 300ml of cold water.
3. Add the saffron and GEM golden raisins.
4. Bring to a simmer, cover with a lid, and reduce the heat to low.
5. Cook for 12 minutes, then remove from heat and leave covered for 5 minutes. 6. Fluff with a fork before serving.
This aromatic and lightly sweet dish is the perfect side for your curry or festive mains!
2

To make the turkey curry:

1. Heat the oil and fry the onion, garlic, ginger, and peppers over medium heat for 5 minutes, until softened.
2. Add the spices and flour, and mix well.
3. Stir in the stock and allow the sauce to thicken.
4. Add the tomato purée and chutney to the sauce.
5. Next, pour in the cream.
6. Add the cooked turkey and combine.
7. Season with salt and pepper to taste.
8. Serve with the rice, some natural yoghurt and coriander to garnish.
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