Boxing Day Turkey Curry
A single portion of British cooking, ready in 35 minutes with 10 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
About 730 kcal and 47 g protein a serving (80 g carbs, 24 g fat). Worked out from the ingredients, so a guide only.
Method
- 1
Rinse the rice and cook it in plenty of boiling water for 10–12 minutes until tender, then drain.
- 2
Meanwhile, fry the onion in the oil over a medium heat for 8 minutes until soft and golden. Add the garlic, ginger and curry paste and fry for 1 minute.
- 3
Add the tomatoes and stock and simmer for 8 minutes until thickened. Stir in the turkey and spinach and simmer for 3–4 minutes, until the turkey is piping hot all the way through.
- 4
Take the pan off the heat, stir in the yoghurt and season. Serve over the rice, scattered with the coriander.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/boxing-day-turkey-curry/
