Coronation turkey with homemade chapattis

Coronation turkey with homemade chapattis

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(3 ratings)

Prep: 20 mins Cook: 30 mins Plus resting

More effort

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:

  • kcal910
  • fat56g
  • saturates15g
  • carbs61g
  • sugars5g
  • fibre10g
  • protein45g
  • salt2.2g
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Ingredients

  • ½ tbsp vegetable oil
  • ½ onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1 tbsp curry powder
  • ½ tsp each ground cumin, ground coriander and turmeric

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 125ml coconut milk
  • 125ml chicken stock
  • 200g mayonnaise
  • 425g leftover turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 2 tbsp desiccated coconut, toasted
  • handful chopped coriander, to serve
  • chopped tomato, sliced onion and lettuce leaves, to serve

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

For the chapattis

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

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.

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Comments (4)

Pudge46's picture

AMAZING!!!! Made this twice now and there is never any left over. Making it again next weekend for a large family gathering. Like previous comment desiccated coconut not used and added small amount of chopped apricots and toasted almonds. Perfect.

albertine's picture
5

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
5

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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