Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp vegetable oil
  • 2 tbsp mild curry powder
  • 1 cup low-sodium chicken or turkey stock
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp tomato paste
  • 3 cups leftover turkey, cut into 1-inch chunks
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Melt the butter and oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and starting to turn a pale gold. Note: Don't rush the onions; this is where the base sweetness comes from.
  2. Stir in the garlic and ginger, cooking for another 60 seconds until the fragrance fills the kitchen. Note: Garlic burns quickly, so keep it moving.
  3. Stir in the curry powder and tomato paste. Cook for 2 minutes, stirring constantly, until the spices bloom and the paste darkens slightly.
  4. Pour in the chicken stock and stir to scrape up any browned bits (fond) from the bottom of the pan. Bring to a gentle simmer for 5 minutes until the liquid reduces by about a third.
  5. Lower the heat and stir in the coconut milk until the sauce is a uniform, velvety pale orange.
  6. Gently fold in the cubed leftover turkey and heat through for 3-5 minutes. Stop as soon as the meat is hot to avoid overcooking.
  7. Remove the cinnamon stick.
  8. Taste and adjust salt or pepper if needed.
  9. Divide into bowls and garnish with a handful of chopped cilantro.