50g butter or ghee
2 onions, sliced
3 garlic cloves, thinly sliced
2 thumb-sized pieces fresh ginger, grated
4 tbsp curry powder
6 cardamom pods, lightly crushed
100g apricots, roughly chopped
200ml chicken stock
1 tbsp mango chutney
400g fresh tomatoes, diced
400g leftover cooked turkey, shredded
Handful flaked almonds, toasted, to garnish
Coriander leaves, to garnish
1. Melt the butter or ghee in a large pan over a medium heat. Add the onions, and cook for 5 min until they’re soft and starting to become translucent.
2. Add the garlic and ginger and cook for a further 3-4 min. Then add the curry powder and cardamom pods, and cook for 2 min more.
3. Stir through the apricots, chicken stock, mango chutney and diced tomatoes. Leave to bubble for 15 min, until the sauce has thickened. Check and adjust the seasoning to taste.
4. Add the turkey and heat right through, about 5 min. Serve scattered with toasted almonds and a handful of coriander leaves