600g cooked turkey, chopped into chunks
1 tablespoon turkey dripping
1 large onion, finely chopped
2 sticks of celery, chopped
1 clove garlic, crushed
1 heaped tablespoon plain flour
1 teaspoon turmeric
1 teaspoon ground ginger
1 heaped tablespoon Hot Curry Powder (for Madras)
725ml hot stock
1 medium dessert apple
1 heaped tablespoon mango chutney
2 tablespoons grated creamed coconut
a squeeze of lemon
HOW TO COOK
Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.
Now stir in the flour, turmeric, ginger and curry powder to soak up all the juices, and after that gradually stir in the stock. When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut, plus some seasoning. Turn the heat down to a gentle simmer and let it cook for 30 minutes.
After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 10 minutes to reheat the turkey. Serve with basmati rice, poppadoms, mango chutney and lime pickle, and you can watch how to cook perfect rice in our Cookery School Video on the right.