The festive feast is over, but the mountain of leftover turkey remains. Instead of facing another dry sandwich or a bland reheated plate, a top chef has revealed a deliciously simple solution that transforms your Christmas remnants into a vibrant new meal.
From Festive Roast to Flavourful Curry
Chef and cookery content creator Jon Watts champions the post-Christmas turkey as his favourite part of the holiday. He deliberately buys a larger bird to ensure there's plenty for creative dishes in the days that follow. His recommended solution is a quick and aromatic curry that breathes new life into leftover poultry.
"This recipe turns those wonderful leftovers into a tasty curry," says Watts. He also notes the recipe's versatility, explaining that over the rest of the year, you can substitute cold roast chicken or rotisserie chicken from the supermarket.
The 'Best-bit-of-Christmas' Curry Recipe
This hearty dish, designed to serve four people, requires just 5 minutes of preparation and 20 minutes of cooking time. It's an ideal way to use up approximately 400g of shredded cooked turkey while creating a satisfying meal perfect for chilly December days.
Ingredients:
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cardamom pods
- 3 garlic cloves, finely chopped or grated
- 20g root ginger, peeled and finely grated
- 3 tbsp mild curry powder
- 1 tbsp tomato purée
- 400g can of chopped tomatoes
- 300ml chicken or vegetable stock
- 400g leftover cooked turkey, shredded
- 50ml plain yoghurt
- 2 tsp garam masala
- Coriander leaves, to serve (optional)
Simple Step-by-Step Method
Begin by heating the oil in a large pan over a medium-high heat. Cook the onion and cardamom pods for about 5 minutes until the onion softens.
Add the garlic and ginger, cooking for a further minute before stirring in the curry powder and tomato purée for 30 seconds. Pour in the tomatoes and stock, bring to the boil, then simmer for 10 minutes until the sauce thickens.
Add the shredded turkey, cover the pan, and simmer for a further 5–10 minutes. Finally, stir through the yoghurt and garam masala, taste for seasoning, and serve scattered with fresh coriander if desired. Jon Watts suggests serving it with rice and naan bread.
A Sustainable and Satisfying Solution
This approach is more than just a tasty way to clear the fridge; it's a practical strategy against food waste. Transforming leftover turkey into a completely new dish extends the holiday feasting and ensures no part of the costly Christmas meal goes to waste.
Jon Watts' recipe is featured in his cookbook, Speedy Comfort, published in hardback by Bloomsbury Publishing. The book, with a cover price of £22 and photography by Andrew Burton, is available now.
