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)
- 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).
- 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.
- 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.
- 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