Coronation turkey with homemade chapatis

• ½ tbsp vegetable oil tbsp
• ½ onion

  chopped

• garlic clove↗1

  chopped

• curry powder↗1 tbsp tbsp
• ½ tsp each ground cumin tsp

  ground coriander and turmeric

• coconut milk↗125ml ml
• chicken stock↗125ml ml
• mayonnaise↗200g g
• 425g leftover turkey g
• desiccated coconut↗2 tbsp tbsp

  toasted

• handful chopped coriander

  to serve

• chopped tomato

  sliced onion and lettuce leaves, to serve

• wholemeal flour↗350g g

  (or roti flour), plus extra for dusting

• vegetable oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat a saucepan and add a little vegetable oil. Fry the onion and garlic until both are lightly browned. Chuck in all the spices and let them sizzle for 1 min, then add the coconut milk and the stock. Allow this to reduce until you have a thick, rich, creamy, spicy onion mixture in the pan. Pour into a bowl, leave to cool, then stir through the mayonnaise. Can be kept in the fridge for up to a week.

2. 2

   To make the chapatis, put the flour and 1 tsp salt into a large bowl. Pour in the oil and rub into the flour with your fingertips. Pour in 250ml lukewarm water, mix to form a firm dough, then knead for about 10 mins until springy. Place back in the bowl and leave to rest for 30 mins. Cut into 8 walnut‑size pieces and roll out into thin discs on a lightly floured surface. Pan‑fry the discs in a dry heavy‑based pan for about 1 min on each side. They should colour and blister – use a clean cloth to press flat in the pan while cooking.

3. 3

   To serve, mix the curried mayonnaise with the turkey. Toast the desiccated coconut in a dry pan until golden. Sprinkle over the turkey along with some coriander, then serve alongside the chapatis with some tomato, sliced onion and lettuce, if you like.