Turkey Curry

Serves: 4


  • 650g to 750g turkey, mix of brown and white meat and ham if there’s some left
  • 25g butter or 2 tblsp vegetable oil
  • 1 x 300g jar Green Saffron Korma sauce
  • 200ml coconut milk
  • 1 Clementine, peel removed, segmented 
  • Large bunch coriander, leaves picked
  • Handful Christmas nuts, if you have some there, roughly chopped


This is a really delicious and massively quick way to knock-up a great tasting meal using up your leftovers from the Christmas feast.

  1. Strip the meat from the carcass, and gently tear it to bite-size strips
  2. 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.