To save yourself time you can prepare the curry sauce well in advance and store it in the fridge for up to three days or in the freezer for up to a month. This will also allow the flavour of the curry to develop and make it even more delicious. Just reheat the curry before adding the leftovers and finish the recipe as normal, whilst you prepare your rice, fresh on the day.
All your leftovers from your roast and all the vegetables including your leftover roasties will be great for this recipe. Around a kilo or more in total is plenty to make this curry.
For the rice450g Jasmine rice
300g Coconut milk
1 thumb size piece of peeled ginger
1 star anise
3 cardamom pods, crushed
For the curry1 Tbsp Whole cumin seeds
1Tsp Whole Coriander seeds
Half a Tsp of Nigella seeds
1Tsp Coarse ground black pepper
5 Green Cardamom pods
100g Ghee or alternatively you can use any reserved fat from your roast, Goose, Beef or Turkey fat will all work well and add extra flavour to your curry
2 Brown onions, peeled and finely sliced
1 Tin good quality chopped tomatoes
1 Level tsp each of Garam Masala, Turmeric and Smoked Paprika
3 Long red chillies, finely sliced with or without the seeds, depending on how spicy you fancy your curry
5 fat cloves garlic, peeled and finely grated
50g fresh ginger, peeled and finely grated
Zest and juice of 2 clementines
500g Chicken or Turkey Stock
For the garnish80g ground almonds, lightly toasted in the oven
150g Yoghurt, to finish
1 bunch Coriander, finely chopped, to finish
- In a large saucepan, on a medium heat, toast the cumin, nigella, black pepper, cardamom and coriander seeds until they are fragrant and just begin to pop in the pan.
- Remove the seeds from the pan and add the Ghee. Once the ghee is hot, add the sliced onions with a little salt and fry on a medium heat for 8-10 minutes, mixing regularly until the onions are golden and caramelised.
- Add all your toasted and ground spices to the pan and cook for a further minute until fragrant, be careful not to burn your spices at this point, you may need to reduce the heat a little.
- Add your tomatoes, stock, chilli, ginger, garlic and the zest of the clementines to the pan and bring it all to the boil. Mix thoroughly before lowering the heat to a gentle simmer and cooking for 20 minutes. Keep mixing the sauce regularly to ensure that it doesn’t stick to the bottom or the edges of the pan.
- Add the meat and vegetables, mix well and cover with a lid. Allow the meat and vegetables to reheat and absorb the flavour of your sauce while you prepare the rice.
- To cook the rice put all the ingredients into a medium saucepan with a tight-fitting lid.
- Season the mix with a little salt and bring it to the boil over a medium heat. Give the rice a good mix before lowering the heat until it is barely simmering. Cover with the lid and gently cook the rice for 10 minutes. Remove the pan from the heat and do not remove the lid for a further 10 minutes.
- While the rice is resting, finish your curry with the toasted almonds and clementine juice. Transfer your curry into a warm serving dish and finish with dollops of the yoghurt and scatter over the chopped coriander.
- To finish the rice, remove the lid and gently fluff up the rice using a fork, removing the cardamom, anise and ginger as you go. Transfer to a warm serving dish and serve alongside your curry.