Turkey Curry

A quick and very easy curry to use leftovers from festive eating.


1 large spanish onion (diced)
4 cloves garlic (diced)
2 tablespoons tomato paste
150g flaked almonds
4 teaspoons of medium curry powder
turkey bits
750 ml Chicken stock
200ml coconut milk/cream


saute diced onion for ten minutes at medium heat in a casserole pot
add the 4 cloves of diced garlic and saute for 2-3 minutes
add flaked almonds and saute until a light brown colour
add 2 tablespoons of tomato paste and cook for 2-3 minutes
finally add the curry powder and cook for 2 minutes
Take casserole pot off the heat and add 200ml of chicken stock
Hand blend to form a "curry paste"
Put casserole pot back on to a medium heat, pour in the  rest of the chicken stock stirring all the time.
Finish with coconut milk or cream and add according to creaminess desired.
simmer for 30 minutes before adding chicken bits.
Bring to high heat and simmer for 15 minutes before serving.

Serve with an off dry riesling from Alsace or Germany