ONE of my favourite parts of Christmas is eating all the yummy leftovers after the big day.
My turkey tikka masala is brilliant because you can make the base for the dish in advance before Christmas, freeze it all and then add in the leftover turkey when you come to cook.
So get planning now to save yourself time and keep your family fed and happy for longer.
Have a fabulous Christmas!
Turkey tikka masala
Prep time: 5 minutes.
Cook time: 25 minutes.
- 1 tbsp olive oil
- 115g frozen diced onions
- 2 tsp frozen diced garlic
- 2 tsp frozen diced ginger
- 2 tsp cumin
- 2 tsp garam masala
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 x 400g tin chopped tomatoes
- 60ml double cream
- 500g leftover turkey, shredded
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Add the olive oil to a large saucepan and place on a medium heat.
Fry the diced onions, garlic and ginger until soft.
Next, add the cumin, garam masala, turmeric, chilli powder and chopped tomatoes.
Bring the sauce to the boil, then reduce the heat to a simmer and cook for ten minutes.
After ten minutes, add in the cream and continue to simmer for a further 15 minutes.
Ready to freeze: Once cooked, leave the sauce to cool then pour into a large, reusable freezer bag.
Add the shredded leftover turkey to a separate freezer bag and freeze next to each other.
Ready to eat: Remove the sauce and bag of turkey from the freezer and leave to defrost.
Once they are both defrosted, add the sauce to a saucepan and heat through until piping hot.
Add in the shredded turkey and cook for a further five minutes, adding a splash of water if the sauce is too thick.
Enjoy with rice.
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