Looking for something tasty to make with all the leftover roast turkey or chicken?

Ingredients:

40g Niulife Coconut Ghee

1 onion chopped

4 garlic cloves crushed

1 tablespoon grated fresh ginger

2 tablespoons of your favourite curry powder

1 teaspoon of garam masala

1 teaspoon ground coriander

½ teaspoon ground cinnamon

1 tablespoon tomato paste

1 cup of chicken stock (or you can make stock with your leftover turkey or chicken carcases)

400ml of coconut milk (ditch the can & use Niulife Coconut Milk Powder here by adding 80g to 400ml of warm water, whisk until all lumps removed)

450g turkey or chicken leftovers, shredded

100g baby spinach

Bunch of fresh coriander

Method:

Heat the coconut ghee in a large deep pan. (take in the most wonderful nutty floral aroma) 

Saute the onion until soft. 

Add garlic and ginger and cook until fragrant, 1-2 minutes. 

Add the spices and stir. 

Cook for a few minutes more then add the tomato paste, stock, and coconut milk. Stir, then simmer for 2-3 minutes until the sauce thickens slightly.

Stir in the shredded turkey or chicken, reduce the heat and simmer for 5 minutes. Turn off the stove, and add the spinach to the pan, cover with a lid so it wilts.

Serve garnished with fresh coriander, over rice.