turkey curry

mouseymousey99

SorryI have the memory of a goldfish.....also meant to say if it gets dry (as turkey does) I added a little greek yogurt (instead of cream thus saving zilions of calories).

organic_wanabe

Turkey Biryani (serves 4)

1 Tbsp curry paste (use the one you like best - balti/korma/madras)
1 chopped onion
500g leftover turkey bits
200g basmati rice (rinsed in cold water)
Approx. 400ml turkey stock (or use a chicken stock cube)
200g spinach

Heat a large (preferably non-stick) pan and fry curry paste until fragrant. Add onion and cook for a few minutes.

Pour in rice and then add stock and stir well. Bring to the boil and cover with a lid and cook for about 15/20 minutes on medium heat until the rice is tender. Keep checking to make sure that you don't need to add further stock.

When rice is almost done, add turkey and stir well to heat through.

Stir through the spinach and put the lid back on to the pan and leave to steam, undisturbed, for about 5 minutes then serve.

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I made this last night - just when we all thought we couldn't bear to eat any more turkey. It was absolutely delicious and I wouldn't mind having it again tonight. However, I've been out-voted and it's turkey and brocolli pasta. A last turkey quesidilla for lunch tomorrow and that should be it finished, thankgoodness. Well, apart from the mushroom soup that's to be made with the last of the stock.