Yogurt Curry Coronation Turkey (or Chicken) with Basmati Rice and Flaked Almonds

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For a jolly get together just after Christmas I made this to contribute to a leftovers feast, and it went down very well with the 18 or so people round our house. At the time I couldn’t bear to write it up, so overwhelmed was I by Christmas food, however, it would work well with the less-festive chicken too and was an effective way to feed lots of people meat inexpensively.

Ingredients

a large heap of cold chicken or turkey

350g Basmati rice

300ml natural yogurt

100ml cream

200ml water

3 onions, very finely chopped

3 garlic cloves, very finely chopped or crushed

2 tablespoons, tomato paste

1 tablespoon, vinegar

5 tablespoons sultanas soaked in hot water for 30 minutes

3 tablespoons, lightly toasted flaked almonds (to garnish)

Spices

1 tablespoon turmeric

6 cardamom pods

1 piece, cinnamon bark

1 teaspoon, ground ginger

3 cloves

1 tablespoon, coriander seeds

1 tablespoon, cumin seeds

1 bay leaf

pinch, hot chilli flakes

How to make:

Rinse the basmati 3-4 times with fresh water and leave to soak in more fresh water with a tablespoon of salt for at least 30 minutes.

Toast the whole spices (cumin, coriander, cloves, cardamom) being very careful they do not burn and pound until fine in a pestle and mortar – discard the cardamom husks.

In a large heavy-bottomed pan melt a large knob of butter or ghee. Add the onions and the spices and cook until very soft and slightly browning. Add the garlic and cook for a few minutes. Add the tomato paste and stir. Add the yogurt, cream and water and cook for a 10 minutes. Add the vinegar. Cook at a low simmer for a further 15 minutes and then season well with salt.

When ready to assemble. Cook the basmati rice: drain it and place in a pan with water finishing around ½ inch above the rice and a teaspoon of salt. Cook on a medium heat with the lid on for 20-25 minutes or until the water has disappeared. When ready leave to dry off a bit with the lid off.

Warm the chicken or turkey through in the yogurt curry and bring to a bubble for a few minutes to ensure it’s all piping hot. Then mix it through the rice with the sultanas and place in a large serving dish. Garnish with the toasted almonds and leave to cool.

Eaten with:

Other leftovers, salad, ham soup bread, etc.

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