Coronation turkey with homemade chapatis

Coronation turkey with homemade chapatis

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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:
NutrientUnit
kcal910
fat56g
saturates15g
carbs61g
sugars5g
fibre10g
protein45g
salt2.2g
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Ingredients

For the chapattis

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

Method

  • STEP 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.

  • STEP 2

    To make the chapatis, 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.

  • STEP 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 chapatis with some tomato, sliced onion and lettuce, if you like.

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    Rating: 5 out of 5.5 ratings
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