Turkey curry (Adapted from www.curryhouse.co.uk)  
Perfect for using up those Christmas leftovers, and once it's done, will itself keep very well in the freezer for when you need a meal in a hurry.

Cold roast turkey cut into large chunks - skin removed
Oil
1 fat clove of garlic
3/4 inch of fresh ginger, finely chopped or grated (+ all the leftover juice)

For the curry powder :
1½ tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
chilli powder or crushed dried chillies to taste
2 tsp plain flour, or gram flour if you have it

1 tsp lemon juice
2 tsp of syrup from a jar of good quality mango chutney
Fresh ground black pepper
Salt to taste
Crush the garlic clove and set it aside. Peel the ginger and chop or grate it. Add to the crushed garlic. Put a splash of oil in the frying pan, and heat gently; add the grated ginger and crushed garlic mixture, fry, stirring constantly, for about 1 minute. Turn the heat down to low, let the temperature settle and add the curry powder. Gently fry the mixture for a further 30 seconds, stirring all the time to prevent the spices from burning. Turn the heat back up to medium and add a little water to the pan. Stir the water into the spices to make a paste. Keep warming through and adding a little water at a time, until you've added enough water to create a fluid but not runny sauce. Simmer the sauce, adding a little more water if it becomes too thick, for 20-30 minutes.

Add the lemon juice, mango chutney syrup and ground black pepper; mix thoroughly, add salt to taste and test the curry for chilli heat. If it's too mild add a little more chilli powder. Simmer for a further 10 minutes or so, and finally, add the chunks of turkey; gently stir the ingredients together so the turkey pieces are covered with the sauce. Gently heat the turkey through, stirring from time to time. Serve with whatever kind of rice you prefer.