Turkey Tikka Masala style

I´m not very good at eating leftovers so after the Christmas Day turkey, we bagged up the leftovers and froze them in different portions. I took a portion out to defrost to make a turkey curry...ok,not very original as that´s what the majority of people do with leftover turkey but why not? Plus I really fancied a curry. This is a curry I made up roughly based on chicken tikka masala, which I made a vegetarian version of but as it was an experiment I didn´t write the quantities down. This time I made sure I wrote the quantities down and although it was very tasty (even if I do say so myself!)it turned out different to the first time I made it!

Ingredients (for 2 people)

1/2 medium to large onion, finely chopped

leftover turkey (not sure how much I used..I just eyeballed it)

4-5 mushrooms, sliced

1/4 red pepper, chopped

1/4 green pepper,chopped

2 cloves of garlic, finely chopped

1 tbsp of olive oil (or vegetable)

1 inch ginger, peeled and grated

2 cardamon pods, crushed

5 tsp curry powder (depending on how hot you like your curry, add more)

1 tsp ground coriander

1/2 tsp tumeric

1/2 tsp garam masala

1tsp ground cumin

about 1/4 cup of water

about 1/3 cup of cream (when I made the vegetarian version, I used sour cream which gave a thicker sauce)

about 1/3 - 1/2 tetrabrick of tomato sauce/tinned tomatoes (again not sure as I eyeballed it)

Method

1. Heat olive oil in frying pan and fry onion, garlic, mushrooms and peppers till tender.

2.Add grated ginger and other spices and cook till aromatic.

3. Add turkey and heat a little, then add the 1/4 cup of water and cook for a few minutes.

4. Add tomato sauce and cream and cook on a low heat till meat is heated through.

5.Serve with boiled Basmati rice or pilau rice.

* If you like your curries very spicy, you could also add fresh chilies or some chili powder to your curry.