Boxing Day Balti Recipe

You Need:

400g leftover turkey or veg (or any leftovers from the Christmas roast) or use 500g diced chicken (but cook for an extra 10 minutes) or paneer for a veg version (following the same cooking instructions) if you've eaten all your leftovers! - cut into bite-size pieces
1 medium onion - roughly chopped
3 cloves of garlic - roughly chopped
Fresh ginger - roughly chopped to make 1 tbsp
10g bunch of coriander (optional) - roughly chopped
1 green pepper or 2 green chillies - deseeded and cut into bite-size pieces
1 lemon
1 tbsp tomato puree
1 tsp sugar
Natural yogurt to serve (full fat is best) or dairy-free alternative
Rice to serve

Method:

Fry the onion in 2 tbsp oil for 15 minutes or until thoroughly brown and sticky                
Blend the fried onion with the garlic, ginger, tomato puree, sugar, BOXING DAY BALTI BLEND and 1 tsp salt to a smooth paste (adding a splash of water if necessary)                
Fry the paste in 3 tbsp oil for 5 minutes or until all the liquid has evaporated and the paste is beginning to brown and stick to the bottom of the pan                
Add the green pepper and 300ml water, then cover and simmer for 15 minutes or until the sauce is rich and thick with spots of red oil on the surface                
Stir in the turkey and the juice of ½ the lemon then cover and simmer for 10 minutes or until the turkey is hot through                
Sprinkle over the coriander (if using) then serve with the rice, yogurt and remaining ½ lemon cut into wedges on the side