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Leftover Turkey Curry

It wouldn’t be Christmas without leftover turkey, cold cuts of meat make the most delicious sandwiches, but we also love turkey curry. Delicate spices combined with double cream, organic bone broth and cooked turkey make for a simple yet crowd-pleasing supper.

Leftover Turkey Curry

It wouldn’t be Christmas without leftover turkey, cold cuts of meat make the most delicious sandwiches, but we also love turkey curry. Delicate spices combined with double cream, organic bone broth and cooked turkey make for a simple yet crowd-pleasing supper.

  • Serves: 4
  • Prepare: 10 Minutes
  • Cook: 25 Minutes

Ingredients

  • 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
  • Salt and Pepper to season
  • If you wish to add some heat to your curry, add a chopped red chilli or a little more curry powder

Method

    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.

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Frequently asked questions

  • Our poultry farmers, Ross and Edward produce all of Coombe Farm Organic's turkeys. Ross and Edward run organic farming systems with animal welfare at their core. The turkeys eat a natural diet, supplemented by the grass they graze.

  • Organic Turkey is made of several butchered cuts that come from a turkey reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case.

  • There are a number of studies that suggest organic turkey is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic turkey is a good idea. They range from the contribution of organic turkey to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional turkeys having a detrimental effect on our health. Our poultry farmers, Ross whose farm is just a hop, skip and jump away, nestled deep in the Devon countryside and Edward whose farm is located in Hampshire, run organic systems with animal welfare at their core. The turkeys have the freedom to roam in pastures or shelter in barns, as the mood takes them. They eat a natural diet, supplemented by the grass they graze. We only rear Bronze turkeys, an old-fashioned breed that provides a carcass with fantastic flavour and even coverage of meat. The natural flavour of the bird is made even better by slow growth to natural maturity. This takes 24 weeks and results in meat that's reliably juicy and tasty, with tender texture and just the right amount of fat.