450g cooked turkey, cut into chunks
1 tbsp, olive oil
1 large onion, peeled and roughly chopped
1 garlic clove, crushed
2 celery stalks, chopped
1-inch knob of fresh ginger, peeled and grated
1 large red pepper, de-seeded and chopped
1 Tbsp of plain flour
1 Tsp of mild curry powder, (use medium or hot if you prefer some more heat!)
1 Tsp ground turmeric
1 pint/570ml of Organic Chicken Bone Broth
2 Tbsp organic double cream
If you wish to add some heat to your curry, add a chopped red chilli or a little more curry powder
1 – In a large saucepan heat the olive oil, add the chopped onion and soften for 5 minutes.
2 – To the soften onion add the chopped celery and red pepper and soften these for a further 5 minutes.
3 – Add the cooked turkey to the softened vegetables and stir to combine. Now add the plain flour, curry powder, spices and garlic and stir to coat the turkey and vegetables.
4 – Now, gradually add the organic chicken bone broth, stir after each addition, season with salt and pepper to taste. Cover the saucepan with a lid or foil and simmer on a low heat for 20-25 minutes, until the vegetables are tender.
5 – Remove the curry from the heat, stir in the organic double cream and serve with fluffy basmati rice and organic mango chutney.