Coronation Turkey
This creamy and flavorful turkey curry salad is a delightful twist on a classic dish. The tender pulled turkey is coated in a luscious mixture of yogurt, mayonnaise, and fragrant curry spices, topped with juicy diced mango and fresh coriander. Served on a bed of crisp Baby Gem lettuce leaves and garnished with toasted flaked almonds, this salad is a satisfying and vibrant addition to any meal.
— Constant Cookbook
Ingredients
- 1 onion , finely chopped
- oil
- ½-1 tbsp curry paste , such as Madras curry paste
- ½ tbsp tomato purée
- 3 tbsp red wine
- 4 apricot halves, from a tin, drained , or use 4 dried apricots soaked in hot water for 15 minutes and whizzed to a purée
- 150ml mayonnaise
- 3 tbsp whipping cream
- 300g cooked turkey , pulled into chunks
- watercress to garnish
Instructions
- Shred the turkey into small pieces. In a large bowl, combine the natural yogurt, mayonnaise, mango chutney, mild curry powder and the zest and juice of the lemon. Season well.
- Add the turkey to the bowl along with the diced mango and chopped coriander, and mix well. Break the Baby Gem lettuces into leaves and serve the turkey on top, scattered with toasted flaked almonds.
Yield
Serves 4
Nutrition
- Calories: 126 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.2 milligram of sodium
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