If you’re hosting Christmas this year, this could be just what you need for Boxing day whether you’re planning a buffet for 10 or a quiet hot meal for 2. The flavours in this dish are simple but delicious and I think this is a credible alternative to turkey curry. This would work well with any poultry so why not try it with whatever left overs you have – duck, goose or even just chicken?
- 25g butter
- 1 onion, diced finely
- 1 handful of shredded leftover turkey
- ½ tsp cumin seeds
- 1 tsp mild curry powder
- 100g frozen peas
- 150g basmati or white long grain rice
- 300g chicken stock
- Optional: small bunch of roughly chopped coriander
- Heat the butter in a large pan and fry the cumin seeds for a few mins until aromatic and golden.
- Add the onion and fry on a medium heat until soft and golden.
- Season, add the turkey and curry powder and give it a quick stir.
- Add the rice, peas and stock. Bring to the boil then immediately turn the heat down as low as it can be and put the lid on.
- Resist stirring!
- Cook for around 12-15 minutes until the stock has all absorbed and the rice is cooked.
- Serve in bowls and sprinkle with coriander.
*Check out my old Tala measuring jug – it was my mums when she was a student and I’ve had it since I was one. Its old and battered but I love it! They still sell them today, check out John Lewis range.