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


My mum's turkey curry

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.

Large saucepan

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!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Put a large saucepan on the hob on a high heat. Add the knob of butter and swirl it around the pan until melted. Throw in the onions and celery and stir thoroughly to get everything nicely coated with the butter. Cook for about 1 minute, whilst stirring, then add 1 tablespoon of curry powder, 3 tablespoons of mango chutney and 1/4 teaspoon of ground ginger. Stir again thoroughly then pour in the stock and milk.

Bring the pan to the boil and turn the heat off. If you're using a stick blender, blend the contents of the pan until the liquid has thickened to a sauce-like consistency. If you're using a food processor, put about half the contents of the pan into your blender and blend together well! Return the contents to the pan and stir.

Turn the heat back up high, and add the sultanas and cooked turkey. Stir thoroughly and allow to bubble away for 5 minutes.

After 5 minutes, turn the heat off and add a good pinch of salt and about 50ml of single cream. Stir again and serve with rice, naan or a large glass of your favourite drink!

I hope that you enjoy it.


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