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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

  • 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

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.

Recipe from Good Food magazine, January 2010

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A star rating of 4.8 out of 5.5 ratings
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