A Curry Twist on Christmas!

Written by James
Published on 18th October 2019 at 09:19 • No comments yet, be the first!

Tandoori Turkey, Garam Masala Potatoes and Curry Gravy

We’re now on the 6th edition of our tandoori roast dinner - previous forms have been known as A Bollywood Christmas, Indian Festive Feast and An Indian Curry Christmas. This version uses spice blends you may have at home (or are easily available on our website if you don’t) and enables you to make the quintessential parts of a spicy roast dinner - turkey (or chicken!), spuds and gravy. If you feel like really pushing the boat out then we recommend serving our Indian style cauliflower cheese kit (available here!) on the side.

Total Time: 3 hours

Serves: 6

Heat rating: 3/5

Dietary: Mild Curry Powder contains YELLOW MUSTARD

Ingredients

2-2.5kg turkey crown or large chicken - legs slashed through to the bone a few times (check the cooking times and vary accordingly)
1.5kg floury potatoes - peeled and cut into large chunks
Greens of your choice to serve
1 lemon - zested then halved for juicing
25g bunch of coriander - finely chopped
150g natural yogurt (full fat is best)
60g butter
2 tbsp flour
2 tbsp tomato puree
1 chicken stock cube

Spices

3 tbsp TANDOORI SEASONING (coriander, cumin, mild chilli, paprika, smoked paprika, turmeric, garlic, amchur, sea salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaves)
4 tsp GARAM MASALA (cumin, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg)
2 tsp MILD CURRY POWDER (coriander, cumin, black pepper, fenugreek, turmeric, ginger, YELLOW MUSTARD, cinnamon, cloves, chilli)

Allergens are listed in CAPITALS

Method

1. For the Tandoori Turkey:

Preheat the oven to 190°C/Gas Mark 5
Mash 30g butter with the lemon zest and 1 tbsp TANDOORI SEASONING
Mix 2 tbsp TANDOORI SEASONING with the yogurt, 1 tbsp tomato puree and the juice of ½ the lemon
Carefully slide your fingers between the skin and the breast of the turkey and push all the butter mixture inside
Smooth the skin back over then spread the yogurt tandoori mixture all over the turkey (and into the slashes in the legs if using chicken)
Place the turkey in a large roasting tin, cover with foil then roast for 1 ½ hours or until the turkey is cooked through (check the cooking instructions that came with your turkey for the exact time) and the crust is beginning to char in places

2. For the Garam Masala Potatoes:

Boil the potatoes in salted water for 10 minutes or until just tender, then drain well
Heat 3 tbsp oil in a large roasting tray in the oven for 5 minutes
Carefully stir the potatoes into the hot oil and roast for 1 hour 15 minutes or until golden and crunchy around the outsides

3. For the Tandoori Turkey:

Remove the turkey from the oven, place on a serving plate, cover with foil and allow to rest until serving. Save any juices for the gravy
Cook the greens now

4. For the Curry Gravy:

Cook the flour in the remaining 30g butter for 2 minutes or until the butter has melted and the flour has started to darken slightly in colour
Mix the chicken stock cube with 500ml freshly boiled water from the kettle
Stir 2 tsp GARAM MASALA, 2 tsp MILD CURRY POWDER and the remaining 1 tbsp tomato puree into the butter and flour followed by the chicken stock (and any of the turkey cooking juices) and juice of the remaining ½ lemon, then simmer for 5 minutes or until the gravy is rich and thick

5. To Serve:

Sprinkle the potatoes with the coriander, 2 tsp GARAM MASALA and a big pinch of salt then stir to fully combine
Carve the tandoori turkey then serve with the garam masala potatoes, greens and curry gravy on the side