So the great roasted beast (turkey) happened for Christmas Day, and with only two of us that means a lot of leftovers. I don’t mind leftovers. Leftovers means lots of creativity in the kitchen. I also had a mango that needed to be used, and leftover cranberry chutney. After skimming a few recipes for chicken mango curry, I decided to wing it (please pardon the pun), and voilà, this is what I came up with.by
|Turkey Mango Curry|
Turkey Mango Curry
olive oil for cooking
1 medium onion peeled and roughly chopped
4 cloves garlic finely minced
1 tablespoon finely minced fresh ginger
4 teaspoons good quality curry powder
1 teaspoon cumin seed
1/2 teaspoon salt
1 red pepper, seeded and sliced thinly
1 mango peeled, seeded and cubed
1 cup leftover spicy cranberry relish (from Stonehouse Cooks, with 1 chilli pepper added, or just use about 1/2 cup coarsely chopped fresh cranberries, 1/2 orange peeled and chopped, 1 tablespoon sugar and 1 small chilli pepper finely minced)
1/4 cup mango chutney (India House and Patak’s make very good versions)
2-3 cups diced leftover turkey meat
1 cup coconut milk
juice and zest of 1 lemon
1 pint whipping cream
green onions or fresh cilantro chopped for garnish
In a large skillet heat the olive oil and sauté the first six ingredients until the onions begin to develop a little colour. Add the pepper, mango, relish, chutney and turkey, and sauté for another five minutes. Add the coconut milk and lemon juice and zest. Reduce heat and simmer until liquid reduces by about half (about 10 minutes). Add whipping cream and simmer for another five minutes.
Remove from heat. Spoon into bowls and garnish with green onions or cilantro.
Can also be served over steamed rice.