Coronation turkey with homemade chapattis
A jar of homemade spicy mayo will brighten up your turkey leftovers - it makes a great sarnie filling too
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 30 mins
plus resting
- 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.
- 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.
- 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.
910 kcalories, protein 45g, carbohydrate 61g, fat 56 g, saturated fat 15g, fibre 10g, sugar 5g, salt 2.2 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/146609/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 30 mins
plus restingIngredients
- 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
910 kcalories, protein 45g, carbohydrate 61g, fat 56 g, saturated fat 15g, fibre 10g, sugar 5g, salt 2.2 g
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02 June 2010
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