If, perhaps, you have come here via the Recipe Index page of this blog, you may well have noticed that I have two recipes for turkey curry. This is owing to the fact that today I decided to make the already existing, part Marco Pierre White, part my own, authored curry - but it turned into something else. Oh it is still very much a curry - but a very different tasting one to the original.
This one is sharper, more zesty, with a smoother coconut flavour and without the butter or cream. So, potentially, better for you I suppose!
I also started off differently, using raw turkey breast (which is enticingly priced in the shops, at the moment) instead of Christmas roast turkey leftovers. I think I sort of freestyled thereafter!
I thoroughly enjoyed the lighter nature of this curry and the menfolk all cleared their plates, so they obviously agreed.
All I can suggest, when trying to decide between the two curries, is to look at each recipe's ingredients list and decide which one you like the look of the most. Or alternatively, which one you already have the most ingredients for!
TURKEY AND APPLE CURRY (serves 3-4)
2 tbsp sunflower, peanut or vegetable oil
1 large onion, chopped finely
1 sweet white onion, cut into large chunks
2 big fat cloves of garlic, chopped finely
1 red chilli, chopped finely and de-seeded if you prefer your curry milder
half a tsp ground cinnamon
a pinch of sea salt (use smoked if you've got it)
500g raw turkey breast, cut into bite sized chunks
1 Braeburn (or similarly tart) apple, peeled, cored and diced
1 large tomato, diced
3 tbsp Patak's Korma curry paste
1 tbsp tomato puree
1 Knorr chicken stock pot (a chicken stock cube will do, but the more chickeny the better)
1 good tbsp of lemon juice
1 tsp ground turmeric
30g creamed coconut
1 tbsp chopped fresh coriander.
In a large, deep frying pan, heat the oil until a piece of onion will sizzle. Add the onions, garlic and chilli and fry for 10-15 minutes over a moderate heat until the onions are beginning to turn golden. Keep the contents of the pan moving, so as to prevent the garlic from burning.
Add the cinnamon and sea salt part way through the frying.
Push the onion mixture to the side of the pan, add a little more oil and increase the heat. Add the turkey breast pieces to the empty side of the pan and fry until golden on at least three sides. Mix the onions in with the turkey.
Reduce the heat back to moderate and add the apple and tomato and cook on for a few moments.
Add the curry paste and tomato puree and stir through. Continue to fry and stir until you can see the oil beginning to separate.
Add the chicken stock pot (minus its pot, obviously), water, lemon juice and ground turmeric and stir gently through. Allow the mixture to simmer - stirring regularly to prevent the curry catching on the bottom of the pan - for a good 15-20 minutes. Keep your eye on the fluid levels, you should be aiming for a slightly wetter mix than you would want to serve.
Finally, add the creamed coconut and chopped coriander and stir through. The sauce will thicken as the coconut cooks, you can add more water if it becomes too stiff. Once the sauce is at your preferred texture, your curry is ready to serve.
Serve with hot white basmati rice and a sprinkle of chopped coriander as garnish.
20 January 2016
18 January 2016
I'm recording my "adjusted" recipe here because it was so flipping good, I don't want to lose it! You know what websites are like - they can up and disappear overnight - and I'd hate to lose this one.
Now this recipe really is something a little bit different. It is basically a Spanish sweet and sour chicken recipe - but don't think oriental at all. Instead think saffron, orange juice, chilli and olives. It also has the benefit of not involving any sweet peppers at all. Not that I have a problem with sweet peppers, it just makes a pleasant change to not have to put them into something "Spanish". What makes it "sweet and sour" is the combination of sherry vinegar (my first time using that - and I love it!) and runny honey. Now I will say, you do need to like saffron for this one. Happily, I love it - it's by far and away my favourite of all the spices. If you're going to be picky, then Spanish La Mancha Saffron is the best type to use for this recipe. However, don't break your neck trying to find some - any old saffron is better than none, but do try to use the saffron threads rather than ground saffron.
The recipe is simplicity itself to both prepare for and make - it's another of my favourite "sit in one place and add ingredients to a pan in the right order" recipes. I like those.
It is most important that you reduce the sauce down to a syrupy consistency. It tastes good in the early, wetter, stage - but once you've reduced it down to being syrupy, my goodness but the flavour becomes so intense. I had a hard job to not taste it too often!
The next time I make it, I may very well include some sliced mushrooms - so you'll see I've included them in the recipe. The original recipe uses some toasted pine nuts and fresh coriander by way of garnish, however I didn't bother with either of these - I just sprinkled on some chopped parsley.
I served mine with plain white rice, but it could easily have taken some broccoli or green beans as a side dish, or been served with a side salad and some bread to mop up the sauce.
CHICKEN LA MANCHA (serves 3)
a large pinch of saffron (Spanish saffron, ideally)
½ chicken stock cube, crumbled into 100ml boiling water
2 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, chopped finely
1 red chilli, chopped and seeds removed if you prefer
2 large chicken breasts, cut into bite-sized pieces
half a tsp of ground cinnamon
150ml orange juice
2 tbsp sherry vinegar
1 tbsp clear honey
10 cherry tomatoes, quartered
1 courgette, quartered and diced
4 chestnut mushrooms, sliced
6 stoned green olives, halved
1 tbsp raisins
1 tbsp finely chopped fresh parsley, for garnish.
In a small bowl, add the saffron to the hot stock and leave to soak.
Heat the oil in a good sized frying pan and cook the onion, garlic and chilli until the onion is soft and just beginning to turn golden.
Push the onion mixture to one side of the pan and add the chicken. Cook on a fairly high heat for a few minutes until the chicken is browned all over.
Reduce the heat, add the cinnamon and stir through.
Add the saffron stock, orange juice, vinegar, honey, tomatoes, courgettes, olives and raisins. Increase the heat to bring the contents to a boil, then reduce the heat and simmer for ten minutes or until the sauce is reduced and the chicken and vegetables are cooked through.
Serve with a scattering of chopped fresh parsley for garnish.
3 January 2016
Yes, this is a pretty much identical dish to the slow cooker pork shoulder with parsnips & celery in cider - except cooked in the oven.
Sometimes, it's just easier to use a casserole dish in the oven than to break out the mighty weighty slow cooker (or crockpot) - especially when you're going to be indoors and available to keep a wether eye on the oven. Today was just such a day and as I'd not cooked the pork this way before, I thought I'd indulge.
Instead of using the pork shoulder, I cheated unmercifully and bought 500g of diced pork which turned out to be lean and very acceptable indeed. I shall use that again.
Aside from that, I used a different type of cider - Thatcher's Red Apple Cider. It did give the dish a worryingly pink hue to begin with, however the colour cooked out as we went along. The Red Apple Cider is a sweeter version than I would normally have chosen, but it worked very nicely. I also increased the herbage in the recipe - using sage, thyme and rosemary to just offset the sweetness a tiny bit. Our smoked salt helped a little there, too.
Here is the recipe, just in case you too have a non-slow cooker day!
PORK WITH PARSNIPS & CELERY IN CIDER (serves 3-4)
2 tbsp olive oil
500g diced lean pork
a pinch of sea salt
a pinch or two of ground black pepper
1 onion, diced finely
2 celery sticks, chopped small
half a tsp dried thyme
half a tsp dried rosemary
half a tsp dried sage
1 large parsnip, peeled and sliced evenly
2 tbsp plain flour
500ml medium or dry cider
200ml stock (I used ham stock, but chicken, pork or veggie would do fine).
Heat the oil in a deep frying pan until very hot. Add the pork (cooking in batches if needs be, so as not to overcrowd the pan), season with salt and pepper and fry until golden on at least two sides. Remove the pork from the pan using a slotted spoon and decant into a casserole dish with a lid.
Replace the remains of the oil onto the heat and reduce the heat to moderate.
Add the onion, celery and herbs and fry until the onion is softened, but without colouring.
Add the parsnip pieces and fry to get some heat into them.
In a small bowl, mix the plain flour with a little of the cider - just enough to create a free running mixture.
Pour the remaining cider into the pan and add the stock. Increase the heat under the pan and, while the liquid is heating, drizzle in the flour/cider mix. Stir well to prevent lumps forming.
Continue to stir until the sauce thickens. Taste for seasoning and adjust if necessary.
Decant into the casserole dish, stir to distribute the pork evenly then cover and place into a pre-heated oven at 180degC/350degF/Gas 4 for 1 hour.
At the end of the hour, give the contents of the casserole a stir and replace into the oven with the lid off. The casserole can now continue to cook for a minimum of another half an hour, or as long as until the meat is tender and the parsnips cooked through.
Serve with mashed potato and steamed vegetables of your choice.