The best (& tastiest) way to use up your leftover turkey this christmas.
A traditional korma sauce with a twist - read on to find out more.
This korma is made using our bestselling curry powder.
Using leftover turkey and our secret ingredient - dried cranberries!
A quick & easy to follow recipe - loved by all.
500g leftover cooked turkey
100g dried cranberries
1 large onion - finely sliced
2 garlic cloves - crushed
5cm ginger - peeled & grated
3 tbsp ground almonds
400ml coconut milk
2tbsp korma curry powder
1 handul fresh coriander - chopped
Heat oil in a large pan and add the onion, cook for 5-6 minutes or until soft, add in the garlic, ginger & curry powder, mix well and cook for a further 2 minutes until fragrant.
Add in the coconut milk and bring to a simmer, add in the gorund almonds and mix well.
Add in the leftover turkey and simmer for a further 10 minutes, the sauce should begin to thicken - if not, try adding a cornflour slurry to thicken the sauce.
Add in the dried cranberries and mix well, cook for another 5 minutes.
Serve piping hot, topped with fresh coriander along with rice and bread.