- ½ tbsp vegetable oil
- ½ onion, chopped
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- 1 garlic clove, chopped
- 1 tbsp curry powder
- ½ tsp each ground cumin, ground coriander and turmeric
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- 125ml coconut milk
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- 125ml chicken stock
- 200g mayonnaise
- 425g leftover turkey
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- 2 tbsp desiccated coconut, toasted
- handful chopped coriander, to serve
- chopped tomato, sliced onion and lettuce leaves, to serve
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For the chapattis
- 350g wholemeal flour (or roti flour), plus extra for dusting
- 1 tbsp vegetable oil
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.