This dish is brilliant for leftover meat or even leftover veggies, or even using smoked fish like a kedgeree! I am sharing this recipe as with Christmas coming up we have leftover turkey which works perfectly with this dish! Christmas or not, this dish is delicious!

(serves 4-6 syn free)

1 large onion (finely diced)

1 tsp each minced garlic and ginger

1 tsp garam masala, cumin, ground coriander

1 tbsp mild curry powder

3 crushed cardamom pods or 1/4 tsp ground cardamom

1/4 tsp cinnamon

1 tsp salt and freshly ground black pepper

400g leftover turkey, chicken, lamb or beef (chopped into bite-size chunks – or 300g fresh meat but fry the meat before adding the onions)

400g basmati rice (700ml chicken stock)

  1. In a large (preferably non-stick) pot or frying pan, heat over a low heat and spray with cooking spray and cook the onion until extremely soft (10 minutes minimum).
  2. Add all of the spices and cook out for at least 5 minutes, adding a little water if you need to so the spices cook out.
  3. Stir in the rice, coating it in the spices then add the stock and turn the heat up to medium, stir in the turkey and when boiling, cover with a lid and turn down to low for 15 minutes.
  4. Turn off the heat, fluff up the rice with a fork, re-cover and leave for a further 10 minutes before serving sprinkled with fresh onion and tomatoes and coriander to enhance the flavours.

Love Emily x




Published by The chef who slims

I share my love and passion for food with slimming world and weight watchers recipes that I hope everyone will love.

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