Serves: 4
Prep time: 15 minutes
Cooking time: 40 minutes

There is something about an uncomplicated, old-fashioned curry-powder curry, after all the Christmas feasting. Its sheer simplicity offers a much needed change of gear.


Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.

Now stir in the flour, turmeric ginger and curry powder to soak up all the juices, and after that gradually stir in the stock.

When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut, plus some seasoning.

Turn the heat down to a gentle simmer and let cook for 30 minutes.

After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 2 minutes to reheat the turkey.

Serve with Basmati rice, popadums, mango chutney and lime pickle.

This recipe is from Delia’s Happy Christmas.


600g cooked turkey, chopped into chunks

1 tbsp turkey dripping
1 large onion, finely chopped
2 sticks celery, chopped
1 clove garlic, crushed
1 heaped tbsp plain flour
1 tsp turmeric
1 tsp ground ginger
1 heaped tbsp Sharwoods Hot Curry
Powder (for Madras)
725ml hot stock (made with Marigold
1 medium dessert or Bramley Apple,
cored and chopped (no need to peel)
25g sultanas
1 heaped tbsp mango chutney
2tbsp grated creamed coconut
A squeeze of lemon

Kelly Bronze Turkey