Coronation turkey with homemade chapattis

Coronation turkey with homemade chapattis

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins Plus resting

Skill level

Moderately easy

Servings

Serves 4

A jar of homemade spicy mayo will brighten up your turkey leftovers - it makes a great sarnie filling too

Nutrition and extra info

Nutrition info

Nutrition

kcalories
910
protein
45g
carbs
61g
fat
56g
saturates
15g
fibre
10g
sugar
5g
salt
2.2g

Ingredients

  • ½ tbsp vegetable oil
  • ½ onion, chopped
  • 1 garlic clove, chopped
  • 1 tbsp curry powder
  • ½ tsp each ground cumin, ground coriander and turmeric
  • 125ml coconut milk
  • 125ml chicken stock
  • 200g mayonnaise
  • 425g leftover turkey
  • 2 tbsp desiccated coconut, toasted
  • handful chopped coriander, to serve
  • chopped tomato, sliced onion and lettuce leaves, to serve

For the chapattis

  • 350g wholemeal flour (or roti flour), plus extra for dusting
  • 1 tbsp vegetable oil

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Method

  1. Heat a saucepan and add a little vegetable oil. Fry the onion and garlic until both are lightly browned. Chuck in all the spices and let them sizzle for 1 min, then add the coconut milk and the stock. Allow this to reduce until you have a thick, rich, creamy, spicy onion mixture in the pan. Pour into a bowl, leave to cool, then stir through the mayonnaise. Can be kept in the fridge for up to a week.
  2. To make the chapattis, put the flour and 1 tsp salt into a large bowl. Pour in the oil and rub into the flour with your fingertips. Pour in 250ml lukewarm water, mix to form a firm dough, then knead for about 10 mins until springy. Place back in the bowl and leave to rest for 30 mins. Cut into 8 walnut-size pieces and roll out into thin discs on a lightly floured surface. Pan-fry the discs in a dry heavy-based pan for about 1 min on each side. They should colour and blister – use a clean cloth to press flat in the pan while cooking.
  3. To serve, mix the curried mayonnaise with the turkey. Toast the desiccated coconut in a dry pan until golden. Sprinkle over the turkey along with some coriander, then serve alongside the chapattis with some tomato, sliced onion and lettuce, if you like.

Recipe from Good Food magazine, January 2010

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Comments

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albertine's picture
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Delicious! Used raw chicken, cooked it with the garlic & onions in bite-sized pieces. Didn't bother with the dessicated coconut. Bought a pack of those mini poppodum crisps and some little gem lettuces and put a dollop of the cooled mixture in each one - served as nibbles garnished with coriander. Also I put chopped apricots in it. And it would have been nice with toasted almonds if I'd had some to hand.

rosemarytsiak's picture

Simple and delicious.

vizavi's picture
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Ohh My Godddd, this is delicious, i only advise you to fry turkey with onions and garlic and do everything further according to the receipt but with the the turkey in the pan, this way turkey absorbs all the delicious flavors of spices and coconut milk. Really delicious, and the chapattis...yummi!!!

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