If, perhaps, you have come here via the Recipe Index page of this blog, you may well have noticed that I have two recipes for turkey curry. This is owing to the fact that today I decided to make the already existing, part Marco Pierre White, part my own, authored curry - but it turned into something else. Oh it is still very much a curry - but a very different tasting one to the original.
This one is sharper, more zesty, with a smoother coconut flavour and without the butter or cream. So, potentially, better for you I suppose!
I also started off differently, using raw turkey breast (which is enticingly priced in the shops, at the moment) instead of Christmas roast turkey leftovers. I think I sort of freestyled thereafter!
I thoroughly enjoyed the lighter nature of this curry and the menfolk all cleared their plates, so they obviously agreed.
All I can suggest, when trying to decide between the two curries, is to look at each recipe's ingredients list and decide which one you like the look of the most. Or alternatively, which one you already have the most ingredients for!
TURKEY AND APPLE CURRY (serves 3-4)
2 tbsp sunflower, peanut or vegetable oil
1 large onion, chopped finely
1 sweet white onion, cut into large chunks
2 big fat cloves of garlic, chopped finely
1 red chilli, chopped finely and de-seeded if you prefer your curry milder
half a tsp ground cinnamon
a pinch of sea salt (use smoked if you've got it)
500g raw turkey breast, cut into bite sized chunks
1 Braeburn (or similarly tart) apple, peeled, cored and diced
1 large tomato, diced
3 tbsp Patak's Korma curry paste
1 tbsp tomato puree
1 Knorr chicken stock pot (a chicken stock cube will do, but the more chickeny the better)
1 good tbsp of lemon juice
1 tsp ground turmeric
30g creamed coconut
1 tbsp chopped fresh coriander.
In a large, deep frying pan, heat the oil until a piece of onion will sizzle. Add the onions, garlic and chilli and fry for 10-15 minutes over a moderate heat until the onions are beginning to turn golden. Keep the contents of the pan moving, so as to prevent the garlic from burning.
Add the cinnamon and sea salt part way through the frying.
Push the onion mixture to the side of the pan, add a little more oil and increase the heat. Add the turkey breast pieces to the empty side of the pan and fry until golden on at least three sides. Mix the onions in with the turkey.
Reduce the heat back to moderate and add the apple and tomato and cook on for a few moments.
Add the curry paste and tomato puree and stir through. Continue to fry and stir until you can see the oil beginning to separate.
Add the chicken stock pot (minus its pot, obviously), water, lemon juice and ground turmeric and stir gently through. Allow the mixture to simmer - stirring regularly to prevent the curry catching on the bottom of the pan - for a good 15-20 minutes. Keep your eye on the fluid levels, you should be aiming for a slightly wetter mix than you would want to serve.
Finally, add the creamed coconut and chopped coriander and stir through. The sauce will thicken as the coconut cooks, you can add more water if it becomes too stiff. Once the sauce is at your preferred texture, your curry is ready to serve.
Serve with hot white basmati rice and a sprinkle of chopped coriander as garnish.