Devil Curry
What do you do with left over Christmas turkey and ham. This spicy family favourite is very versatile and is suitable for any left over meat - roast turkey, ham, beef and pork - even chipolata sausages. A mixture of different meats can be used together.
Ingredients:
454g cooked meat - large
dice
2 firm tomatoes (quartered)
1 medium onion (thickly sliced)
1 red chilli (thickly sliced)
2 tsp turmeric powder
1 Chicken stock cube
200 - 300ml water
2 Tbsp. Vinegar (any vinegar will do)
1 heaped teaspoon hot mustard
1 tsp sugar
1 medium onion
2 cloves garlic
1" root ginger
2 red chillies - blitzed in a food processor
3 Tbsp. Peanut or vegetable oil
2 firm tomatoes (quartered)
1 medium onion (thickly sliced)
1 red chilli (thickly sliced)
2 tsp turmeric powder
1 Chicken stock cube
200 - 300ml water
2 Tbsp. Vinegar (any vinegar will do)
1 heaped teaspoon hot mustard
1 tsp sugar
1 medium onion
2 cloves garlic
1" root ginger
2 red chillies - blitzed in a food processor
3 Tbsp. Peanut or vegetable oil
Method:
Heat oil in a wok or large pan and fry the processed ingredients until the onions start to caramelise.
Add the turmeric powder and cook for 1 minute, then the vinegar, mustard, sugar, stock cube and half the water.
When the mixture bubbles add sliced onions and chillies and cook until onions are soft.
Then add the cooked meat and tomatoes and stirfry until all the meat is coated with the sauce.
Mix with a little water if necessary but remember this is a relatively dry dish and the meat should be generously coated with the sauce.
As turkey has already been cooked once it is advisable not to freeze any leftovers.
Recipe from http://www.wingyipstore.co.uk
