CHRISTMAS CURRY TURKEY ROGAN JOSH
Prep Time 10 minutes / Cooking Time 30 minutesIngredients(serves 4)Fresh Fragrant Ingredients2 tbsp ghee1 onion finely diced3 cloves garlic finely diced2 tbsp finely grated ginger4 fresh curry leaves (or dried) Whole Spices4" long stick cinnamon8 cardamom pods bashed half open2 whole cloves1 tsp toasted fennel seeds1 tsp garam masala Dry Spices1 tbsp turmeric1 tbsp ground cumin1 tbsp ground coriander seeds1 tbsp kashmiri chilli powder1 pinch mace powder1 tsp sea saltCurry Ingredients500g + left over turkey3 tbsp tomato puree500ml turkey stock from the braised roasted bird(Stock recipe below)Finishing Ingredients50ml double cream125g natural yogurt1/2 bunch roughly chopped coriander1 tsp garam masala (homemade recipe below)Heat a saucepan medium hot and add the ghee once melted add all the whole spices and gently fry for a couple of minutes, next add the onion and garlic and soften for around 15 minutes, add the ginger and fry for a further couple of minutes before adding all the dry spices, stir in well. Add the chicken and coat well in all the spices then add the water and tomato puree, stir in and bring to a low gentle simmer, pop on a lid and cook for around 30 minutes, take the lid off and reduce the sauce if needed, I like a lot of sauce. That's it use as your recipes require, keep in a ball mason jar or tiffin tin and use within three months ensure the freshest flavoursTurkey StockReserve all the best meat, keep separate for the curryFor The Stock PotTurkey bones, skin and left over trimmings1 tbsp turkey fat dripping2 carrots3 sticks celery1 large onion1 while bulb garlic halved1 leek2 fresh bay leaves10 whole peppercornsfew sprigs of fresh thymehandfull of fresh parsley1 tsp Himalayan salt1 tsp white ground pepper1 tsp turmeric powder or gratedWater to cover the ingredients Take a large stock pot add the turkey drippings, carrot, onion, garlic, celery and leek soften for around ten minutes, add the bay leaves, peppercorns, thyme, place all the ingredients in to the pan, pour in the water until you have just covered the turkey, pop on a lid and gently simmer for 1hr if using a pressure cooker or 2-3hrs on a low and slow in a stock pot, once cooked turn off the heat and leave to cool, at this point I taste the stock and season with more salt and pepper, if it is a bit watery you can reduce the amount of liquid to strengthen the flavour, once cool strain and that’s your stock
