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Left over turkey (roughly cut into cubes)
2 medium sized onions
1 tsp garlic paste
1 tsp ginger paste
8 cherry tomatoes cut in halves
1/2 green/bell pepper (also known as capsicum)
1 stem of spring onions (scallions)
A large handful of curry leaves (found in most South Indian stores. Some Asian stores may carry it too).
Spices for the bhuna massala: 1 level tsp salt, 1/2 tsp turmeric, 1 level tsp chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 curry powder
2 tbsp of cooking oil
NB: Keep hot water aside from the kettle
1. Dice the onion finely and fry in hot oil until golden brown.
2. Add 1 tsp each of the ginger and garlic paste.
3. Lower the heat and add all spices as indicated above. Allow to cook for a minute or two before adding 1 cup of hot water. Cook until the sauce forms a thick consistency. Add more water as needed so that the dish doesn’t end up being too dry.
4. Stir in the sliced cherry tomatoes, cover and cook on low heat for 5 minutes.
5. Slice the green pepper and add to pan.
6. Once the massala resembles a thick enough sauce and the tomatoes and green pepper are soft, add the diced turkey. Allow to cook in the massala for 5 minutes then cover with a lid.
7. Add the curry leaf and cook for a further 5-7 minutes with the lid on. If more hot water is needed, add a little at a time.
8. Remove lid and turn up the heat to allow the sauce to dry up a touch. Don’t dry it up too much since roast turkey breast is most probably dry enough anyway. And that’s it! Enjoy!
9. Sprinkle with a handful of fresh spring onions (scallions).
Recommendations: Serve with a rice dish of your choice or with chappatti, naan bread, or pita bread.
Recipe & image by Sabina Huq