Leftover turkey curry

Method

1. Heat the butter in a deep frying pan until foaming, then add the onion and cook over a medium heat for 5 minutes until softened. Stir in the garlic, cook for a minute, then stir in the curry paste and cook for a further 2 minutes.
2. Pour in the stock and simmer for 8-10 minutes. Stir in the turkey and sprouts, then add the cream, nigella seeds and chutney. Cook, stirring, until heated through, but don’t boil or the cream will split. (If it does, don’t worry – the curry will still taste good.)
3. Season and serve in bowls sprinkled with coriander, with naan bread for dipping.