Turkey and Parsnip Stew, with Oven-roasted Chips

Leftover Turkey from a roasted leg joint, stewed in some chicken stock along with diced parsnip and carrot. Cooked for around two hours. The Rosemary and the paprika were added towards the end of the process.

Served with roasted potato chips in olive oil. The potato chips were parboiled for fifteen minutes first. Cook until a little browned. Turn once.
 

Turkey Tikka Massala

Hot curry made with diced turkey breast, a tikka massala flavoured dahl, made with lentil and onion, tomato puree, coriander, yoghurt, ground almonds and shredded coconut. The turkey breast was stir fried in sunflower oil, and was then added to the tikka massala dahl, and cooked for twenty minutes at a moderate heat. Served with basmati rice. Also great to eat with Naan bread.

What is a tikka massala? Normally this is understood to be a chicken dish (for which turkey breast is a good substitute), marinated in spices and yogurt, which is then baked in an oven, and served in a masala sauce, which is a mix of spices, whose main basis is tomato and coriander, but there is no standard recipe for chicken tikka masala.

The spices which are used commercially are hard to discover, which suggests that the story that Chicken Massala is a dish invented in an Indian restaurant in Glasgow sometime during the past 50 years,  may be true. The Tikka spices I used were bought in powder form (as Tikka spices) from a large supermarket. It's a good guess that if you start with the standard curry spices, add tomato and more coriander, yoghurt, shredded coconut, ground almonds, and tomato puree, lentils and onion, you will have an excellent tikka massala dahl. 

Turkey Tikka Massala 

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