About 300g of cooked turkey/chicken
2 onions, finely chopped
1 celery stick, finely chopped
1 tablespoon curry powder
3 tablespoons mango chutney
1/4 teaspoon (large pinch) ground ginger
50g (large handful) of sultanas
200g chicken stock
200g milk (added to the jug of chicken stock)
Large knob of butter
About 50ml single cream
preparation 5 mins • you cook for 8 mins •
Serves 2 hungry people or 4 normal!
Watch a 30 second preview of my cook-along video below
Turkey curry is our nation's favourite choice for Boxing Day. This mild version has been a staple in my family for years, ever since my parents lived in Africa. It's a creamy curry that is so easy to make, with mango chutney and sultanas creating a lovely fruity flavour to complement the slight heat of the curry powder. Ready in under 20 minutes, this is the perfect quick meal for a family get together at Christmas or at any time of the year.
Stick blender, or food processor
Spoon to stir
Before you start, have all the ingredients out and ready. Have your stick blender or food processor plugged in. Put a large saucepan on the hob on a high heat and click here!