Mildly spiced, with the exotic flavours of pineapple, banana and coconut, this curry recipe from Galton Blackiston is a brilliant way to use up leftover roast turkey, and provides some tropical sunshine during the festive season.

Fruity turkey curry

Ingredients

• 280g of leftover turkey meat
• 20g of butter
• 1/2 onion, chopped
• 300g of pineapple, diced
• 1 banana, sliced
• 1 apple, chopped
• 2 1/2 tbsp of curry powder
• 2 tbsp of desiccated coconut
• 300ml of chicken stock
• 200ml of light coconut milk
• 1 pinch of salt

Method

Melt the butter in a saucepan over a low heat. Add the onions and sweat for 1 minute until softened slightly

• 20g of butter
• 1/2 onion, chopped

Add the pineapple, banana and apple and cook gently for 5 minutes, stirring with a wooden spoon

• 300g of pineapple, diced
• 1 banana, sliced
• 1 apple, chopped

Stir in the curry powder and desiccated coconut, then pour in the chicken stock and coconut milk. Bring to the boil, reduce to a simmer and allow to cook gently for 20 minutes

• 2 tbsp of desiccated coconut
• 300ml of chicken stock
• 200ml of light coconut milk
• 2 1/2 tbsp of curry powder

Pass the sauce through a fine sieve, season with salt and return the liquid to the pan. Alternatively, you can add to a blender and blitz until smooth

• 1 pinch of salt

Add the turkey to the sauce. Simmer gently until the turkey is heated through

• 280g of leftover turkey meat

Divide onto plates or bowls and serve immediately

https://www.greatbritishchefs.com/recipes/turkey-curry-recipe