Leftover turkey Korma with golden rice

• Meat

  • 903 2/3 g Turkey, roast

• Produce

  • 2 large handfuls Baby spinach
  • 2 Bay leaf
  • 1 pinch Chilli flakes
  • 2 Garlic cloves, large
  • 5 cm Ginger, fresh
  • 1 Parsley or coriander, fresh
  • 1 Shallot
  • 1 Yellow onion, large

• Canned Goods

  • 486 2/3 ml Chicken stock
  • 1 cup Vegetable stock, hot

• Condiments

  • 2 tbsp Runny honey

• Pasta & Grains

  • 200 g 1 cup basmatti rice
  • 1 Golden rice

• Baking & Spices

  • 4 Cardamom pods
  • 1 Cinnamon stick
  • 1 tsp Coriander seeds
  • 2 tsp Cornflour
  • 1 tbsp Garam masala
  • 1 Salt and freshly ground pepper
  • 3/4 tsp Turmeric, ground

• Nuts & Seeds

  • 3 tbsp Almonds, ground
  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter, unsalted

• Other

  • 1 tbsp rapeseed (canola oil
  • 1 X 400g (14oz can coconut milk

Found on supergoldenbakes.com

Description

Ingredients

• For the curry
• 2 tbsp rapeseed (canola) oil
• 1 tbsp unsalted butter
• 1 large yellow onion, peeled and finely diced
• 2 large garlic cloves, peeled and finely diced
• 5cm (2in) fresh ginger, peeled and grated
• 1 bay leaf
• 3 tbsp ground almonds
• 2-3 tbsp runny honey
• 1 tbsp garam masala (mild curry powder)
• 1 tsp ground cumin
• 1 tsp coriander seeds, crushed in pestle and mortar
• ¼ tsp ground turmeric
• 1x 400g (14oz) can coconut milk
• 250ml | 1 cup chicken stock
• 2 tsp cornflour (constarch) diluted in 1 tbsp cold water
• 450g | 1lb leftover roast turkey (or chicken) cubed
• 2 large handfuls baby spinach, stalks removed
• pinch crushed chilli flakes
• salt and freshly ground pepper
• fresh parsley or coriander to garnish
• Golden rice
• 1 tbsp rapeseed (canola) oil
• 1 tbsp unsalted butter
• 1 shallot, peeled
• 4 cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• ½ tsp ground turmeric
• 200g | 1 cup basmatti rice
• 1 cup hot vegetable stock

Directions

• Make the rice. Heat the oil and butter in a medium saucepan and add the rice, shallot and all the spices. Stir over medium heat to coat the rice in the butter, oil and spices.
• Add the hot stock and stir. Reduce heat to a simmer and cook, stirring occasionally, until the rice is al dente, adding more hot water if needed. Take off the heat and cover.
• Remove the cinnamon, cardamom and bay leaf and fluff the rice before serving.
• Make the curry. Heat the oil and butter in a large casserole. Add the onion and cook over medium heat for about 7 minutes or until onion has softened.
• Stir in the garlic, spices and ginger. Add salt and pepper, stir and cook for a further 5 minutes.
• Add the coconut milk, stock and honey and bring to a simmer.
• Stir in the diluted cornflour and ground almonds. Add the turkey and simmer over low heat for 10 minutes.
• Stir in the spinach and cook only for a minute or two until it wilts.
• Serve over the golden rice, garnished with fresh coriander or parsley and a sprinkling of chilli flakes.