This is a really delicious and massively quick way to knock-up a great tasting meal using up your leftovers from the Christmas feast.
- Strip the meat from the carcass, and gently tear it to bite-size strips
- In a large, wide pan gently fry the meat in the butter for a minute or two, add the Korma sauce and the coconut milk, bring up to a bubble, then turn down the heat and reduce it by one third. Remove from the heat and serve immediately.
To Serve
- Scatter the coriander leaves, the Clementine segments and nuts over the curry, take the pan to table and serve with some of our beautiful basmati rice and a generous dollop for each guest of Greek yoghurt.
