Product description
Perfect for you Christmas Day or Sunday Roast leftovers.
- 1 tbsp oil
- 25g butter
- 1 large onion, sliced
- 2 red pepper, sliced
- 1cm ginger, grated
- 2 garlic gloves, crushed
- 1 red chilli, finely chopped
- 1 tsp each ground cumin, garam masala, ground coriander, black onion seeds
- ½ tsp turmeric
- 1x 400g tin chopped tomatoes
- 200ml coconut milk
- 250ml chicken stock
- 300g cooked, shredded turkey
- Heat the oil and butter in a deep saucepan and stir in the onion, season and cook over a medium heat for 5 mins until starting to colour.
- Add the peppers and cook for another minute or so. Turn down the heat and add the ginger, garlic and chilli. Cook for another 2 mins. Stir in the cumin, garam masala, ground coriander, onion seeds and turmeric. Cook for a further 5 mins.
- Stir in the chopped tomatoes, coconut milk and chicken stock and bring to the boil. Turn the heat down and simmer for 20 min, stirring occasionally.
- Stir in the shredded turkey and cook for another 20 min. Season and serve with naan.
