Turkey curry in Chinese Curry Sauce

from the Studio @ NewMainStreet...this recipe is great for the week after Thanksgiving, and the intense Asian flavours go great with the uniquely American leftover Bird....

1. leftover turkey
2. 2 teaspoons curry powder
3. i teaspoon chinese 5 spice
4. half teaspoon chili powder
5. 1 teaspoon turmeric
6. 4 cloves crushed garlic
7. 2 inches ginger root
8. 5 tablespoons oil
9. 1 onion chopped
10. a little cornflour
11. 2 oz. butter

one cup peas

Melt the butter with the olive oil in a small pan, add the curry powder, 5 spice powder, msg, chill powder and brown a little, add the flower and stir into a stiff paste. This is the basic curry paste and will keep ok in the fridge covered for a few days. To make the curry sauce, first heat enough water to provide the volume of sauce you would like then stir in the paste a teaspoon at a time, if it is too runny add another, if it gets too thick add a little extra water, this sauce will thicken as it cools on the plate so make a little bit runnier than you want to serve it at. Personally I like this sauce very thick. Season this sauce with salt. In another pan add the oil and stir fry the turkey and peas (and ginger and garlic if using) until hot and then add the onions, they should be warmed but still retain a good crunch as this and the addition of the peas are an important element of the dishes final texture. Now pour over the sauce and serve with plain boiled or steamed rice.
This chinese style curry sauce is also great poured over soggy chips with a little vinegar. Cook the chips until soft and cooked through in a deep fat fryer at 140 degrees, they should not be browned or golden. Serve the chips, mix a little vinegar into the curry sauce and pour over.
and another great side dish? honey basil yams, but that is another recipe all together.........