1 tbsp sunflower oil for frying
A dollop of creme fraiche for serving
Method:
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Heat the oil in a frying pan and place the chopped onion and pieces of leftover turkey in a pan for 2-3 minutes.
Place the McDonnells Curry Sauce powder in a saucepan, add the water, bring to the boil and then simmer for five minutes.
Add in the coconut milk, cranberry sauce and sweet chilli sauce to the pan. Stir and simmer for two more minutes.
Combine the McDonnells Curry Sauce, the leftover turkey, onion and pepper and cook gently for 20 minutes.
Best served with Basmati rice and a dollop of creme fraiche.