Ingredients 200g McDonnells Curry Sauce 500g leftover turkey 800ml water 200ml coconut milk 1 large onion, chopped 25g cranberry sauce 1 diced red pepper 2 tbsp sweet chilli sauce 1 tbsp sunflower oil for frying A dollop of creme fraiche for serving Method Heat the oil in a frying pan and place the chopped onion and pieces of leftover turkey in a pan for 2-3 minutes. Place the McDonnells Curry Sauce powder in a saucepan, add the water, bring to a boil and then simmer for five minutes. Add in the coconut milk, cranberry sauce and sweet chili sauce to the pan. Stir and simmer for two more minutes. Combine the McDonnells Curry Sauce, the leftover turkey, onion and pepper and cook gently for 20 minutes. Best served with Basmati rice and a dollop of creme fraiche. This recipe should comfortably serve four people, but better again if there are fewer of you so you can easily go back for seconds.
