This mild curry is a great way to use up Xmas leftovers. I use fresh fruit as a base, which gives a nice sweetness. Brown some flour in the oven. Fry the chopped fruit and onion in a casserole until they break down. Add in curry powder, coconut and…
browned flour to make a paste. Mix in the stock made from Knorr Chicken Stock Pot. Simmer, add a little cream, then strain or liquidize. You now have a curry sauce base to which you can add leftover cooked poultry, meat or vegetables – your choice – just heat through well.
- 25 grams plain flour
- 2 Knorr Chicken Stock Pots
- 25 grams unsalted butter
- 1/2 pineapple (a large, peeled and chopped into chunks, including core)
- 2 Cox apples (approx 250g, unpeeled, roughly chopped)
- 1 banana
- 1 onion (small, finely chopped onion)
- 3 tablespoons medium curry powder (or mild)
- 25 grams unsweetened desiccated coconut
- 75 milliliters double cream (optional)
- 1 kilogram roast turkey (leftover cold, taken off the bone and chopped into chunks, you can also add in chunks of cooked ham or leftover veg like roast potatoes, parsnips or carrots, chopped into chunks.)
- flaked almonds (Toasted)
- coriander leaves (picked)
- Pre-heat the oven to 220˚C/ 425˚F/ Gas Mark 7. Sprinkle the flour in an even layer in an ovenproof frying pan and place it in the oven for 12–15 minutes until lightly browned.
- Meanwhile, as the flour browns, begin cooking the curry. First, take the 2 Knorr Chicken Stock Pots and mix them with a litre of boiling water, stirring until thoroughly dissolved. Set aside.
- Now, heat a large, heavy-based casserole dish on the hob. Add in the butter. Once melted, add in the pineapple and sliced apple. Peel and slice in the banana. Add in the chopped onion.
- Fry stirring with a spatula over a low heat for around 10 minutes until the fruit begins to break down.
- Add in the curry powder, mixing it in well. Cook, stirring, for 2–3 minutes over a low heat. Add in the desiccated coconut and mix in.
- Remove the lightly browned flour from the oven and add it into the curry paste mixture, mixing it in thoroughly.
- Pour in 250ml of the Knorr Chicken Stock, stirring it so that the paste dissolves into the stock.
- Gradually add in the remaining stock, 250ml at a time, stirring in thoroughly after each addition to make sure the sauce is free from any lumps.
- Bring to the boil, simmer for 8–10 minutes, stir in the double cream if using.
- Using the back of a ladle to press it down, pass the curry sauce through a fine sieve if you wish or liquidise until smooth.
- Return the sieved or liquidised curry sauce to the casserole dish. Add in the cooked turkey chunks, bring to the boil, reduce the heat and simmer for 10 minutes until the turkey is heated through.
- Garnish with toasted flaked almonds and fresh coriander leaves and serve at once.