Delia Smith's English Colonial Curry with Turkey
Over a year ago
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Ingredients
- 2 tbsp dripping
- 1 medium onion
- 2 stalks celery
- 2 cloves garlic
- 2 tbsp plain flour
- 1 tsp turmeric
- 1 tsp ginger
- 2 tsp curry powder
- 500 ml stock
- 1 medium apple
- 100 g sultanas
- 3 tbsp mango chutney
- 50 g grated coconut
- salt
- black pepper
- 500 g turkey pieces
- 1 tbsp lemon juice
- 200 g basmati rice
- 4 poppadoms
- lime pickle
Accompaniment
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Description
English Colonial curry with turkey: Its sheer simplicity offers a much-needed change of gear
Method
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1
Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges.
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2
Add the garlic and toss that around for a minute.
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3
Stir in the flour, turmeric, ginger and curry powder to soak up all the juices.
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4
Gradually stir in the stock.
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5
When the sauce begins to bubble, add the apple, sultanas, mango chutney and grated coconut, plus some seasoning.
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6
Turn the heat down to a gentle simmer and let it cook for 30 minutes.
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7
Add the turkey pieces and a squeeze of lemon juice.
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8
Stir well, put a lid on and simmer gently for a further 10 minutes to reheat the turkey.
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9
Serve with basmati rice, poppadoms, mango chutney and lime pickle.
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