Description (Some HTML is OK)
We've had this a few times at christmas, to use up the leftovers. Good enough to make it worth cooking a bigger xmas turkey I think.
Today we didn't have either fresh turkey stock or Madras curry paste, as called for in the recipe. For the stock, I used Knorr Stockpot Chicken jelly pot things of stock. For the paste I used Madras curry powder instead, mixed with water. I think it was about 3 tablespoons of powder.
The lemons came from our own tree too!
Makes 4 servings
- 2 tbsp olive oil
- 1 large onion, roughly chopped
- 2 garlic cloves, chopped
- 2 tablespoons Madras curry paste, to taste
- 300g basmati rice
- 600ml fresh turkey stock
- 100g dried cranberries or apricots
- 400g cooked turkey, chopped or shredded
- Grated zest and juice of 1 lemon
- Small bunch of fresh coriander, chopped
- 4 tablespoons toasted flaked almonds
Preparation (Some HTML is OK)
1. Heat the oil in a pan that has a lid (I used my all purpose wok) and gently cook the onions to soften them.
2. Add the curry paste and garlic and heat through
3. Add the rice and coat it in the onion/paste mixture
4. Add the stock and the cranberries
5. Cover and simmer gently until the liquid has nearly been absorbed (8 minutes or so)
6. Add the turkey and lemon zest
7. cook for another 5 minutes, stirring regularly to stop it sticking or burning
8. add the coriander, lemon juice and almonds
9. Service with some coriander garnish