Hot Coronation Turkey |
The fresh turkeys should be
starting to appear in the shops in the next couple of days. It's
often thought that eating turkey for Christmas dinner is a relatively
new trend in the UK and one adapted from the American custom of
having a turkey at Thanksgiving. It is true that turkey is far better
suited to mass rearing as they can bred in a similar way to chickens
while geese need far more freedom and land. However, there are
reports of Henry VIII being the first British monarch to have had
turkey as part of his Christmas feast.
Of course one of the
attractions of turkey is that it can feed a houseful but there always
seems to be leftovers no matter how well you judge the size. For this
purpose we like to have this Hot Coronation Turkey which works
equally as well with leftover chicken as well.
Serves 4
Ingredients
1 Onion, finely chopped
½oz
(15g) Butter
1tbsp
(15ml) Mild Korma curry powder
8oz
(225g) Mango Chutney (My preferred variety is Sharwoods)
10oz (300g) Greek yoghurt
2tbsp (30ml) Mayonnaise
1½tsp
(7.5ml) Tomato purée
About
10oz (300g) Cooked turkey/chicken, diced
Cooked
rice to serve
Method
1.
In a large saucepan cook the onion in the butter until soft.
2.
Add the curry powder, stirring for one minute.
3.
Add the chutney and heat through.
4.
Stir in the yoghurt, mayonnaise and tomato purée and heat until
almost boiling.
5.
Add the turkey or chicken and cook gently for about 15 minutes.
6.
Serve with the cooked rice.
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