If you like butter chicken then you will LOVE Butter Turkey Curry. It's the best way to use your Thanksgiving (or Christmas) turkey dinner leftovers!
Ingredients
2tablespoonscooking oil
2yellow onions, roughly chopped
3tablespoonschopped ginger
6clovesgarlic, crushed
28ouncecan of crushed or diced tomatoes
1lbcooked turkey, shredded
¼ cupcream, yogurt, or coconut milk
2tablespoonsalmond butter
2-4tablespoonscoconut sugar
Sea salt, to taste
The Spices
tablespoongaram masala
1teaspoonground turmeric
1teaspoonground coriander
1teaspoonground cumin
¼ to 1teaspoonchili powder, depending on how spicy you like your curry
seeds from 4 cardamom pods
Instructions
Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it is well browned, about 10 minutes. While the onion is cooking, place all the spices into a small bowl.
Add the ginger, garlic, and spices to the pot and cook for 1 minute. Add the tomatoes and a half cup of water to the pot and scrape the bottom of the pot to remove any stuck on bits. Let the pot simmer, partially covered to reduce splatters, for 15 minutes.
3 tablespoons chopped ginger, 6 cloves garlic, 28 ounce can of crushed or diced tomatoes
Carefully transfer to a blender and blend on high until smooth. Return the curry to the pot, add turkey, cream (or yogurt or coconut milk), almond butter, and sugar and heat through. Season to taste with sea salt.
1 lb cooked turkey, ¼ cup cream, yogurt, or coconut milk, 2 tablespoons almond butter, 2-4 tablespoons coconut sugar
Notes
Pair with steamed basmati rice or cauliflower rice