This Christmas curry is a real crowd-pleaser, using up not only cranberry sauce (or redcurrant jelly) but also cream or yoghurt. Reminiscent of a tikka masala, you can still chuck in your leftover sprouts and other veg, but you can also pep it up with some chillies and lots of coriander.
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2 tnsp Sisi Lola Curry Powder
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2 tbsp oil
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300ml secret sauce
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1 tin tomatoes, chopped or blended
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1-2 tbsp cranberry sauce
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2 generous tbsp creme fraiche, cream or thick yoghurt
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squeeze lemon or lime juice
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finely chopped fresh chillies (optional)
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700g chicken or turkey breast cut into bite-sized pieces (either leftovers or raw)
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handful finely chopped coriander
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Heat the oil in a large pan and gently fry the spices and optional chillies until fragrant.
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Add the ‘secret sauce’ and tin of tomatoes and bring to the boil.
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Turn down to a simmer, add 1 tbsp cranberry sauce and cook for about an hour.
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Add the cream/yoghurt/creme fraiche and cook for a further 10 minutes.
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Taste the sauce and add more cranberry sauce and some lemon juice if required.
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Add the meat and simmer until cooked, then stir in the coriander and serve. Add any vegetables at this point too.
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