This twist on a traditional butter chicken curry makes the most of a very under-rated meat - turkey. It's cooked in a handful of ingredients and yields a rich, buttery curry perfect for serving with rice or naan bread.
- 500g turkey breast
- 150g butter
- 150ml passata
- 6 fresh tomatoes
- 2 onions
- 2 cloves of garlic
- 2cm piece root ginger
- 2 tbsp. mild curry powder
Thinly slice the onions, cube the turkey breast and mince the ginger and garlic. Peel and chop the tomatoes, removing the seeds.
Heat the butter in a pan. Add the onions, garlic, ginger and curry powder. Cook for five minutes, not allowing the onions or garlic to colour from the pan.
Add tomatoes, passata and turkey, then simmer for half an hour or longer if you prefer.
For added depth of flavour, leave the curry overnight before serving. Make sure to reheat the curry fully first.