Ingredients2 tbsp vegetable oil
500g British turkey thigh meat (diced)
1 red onion (peeled and thinly sliced)
1 red pepper (deseeded and chopped)
1 courgette (sliced or chopped)
2 garlic cloves (peeled and crushed)
2 tbsp korma curry paste
1/2 tsp chilli paste or powder
in of chopped tomatoes
150ml chicken stock
150ml double cream
50g creamed coconut, chopped
salt and black pepper
1 bunch of leaf coriander, to serve
Handy HintA very healthy curry as turkey is so much healthier than other meats. If you like it hot just add more chilli. To make it even healthier use reduced fat coconut milk instead of double cream and creamed coconut. Fab way to use up leftover turkey. Serve with naan breads and basmati rice.
Method1. Heat the oil in a large pan and fry the turkey in batches for 2-3 minutes until lightly browned. Drain from the pan and set aside.
2. Add the onion and fry for 5 minutes until softened. Add the red pepper, courgette and garlic and fry for 5 minutes, stirring occasionally.
3. Stir in the curry paste and chilli paste or powder, add the tomatoes and stock and bring to a simmer. Return the turkey to the pan and cook gently for 10 minutes.
4. Stir in the cream and chopped coconut and cook for a further 1-2 minutes or until the coconut has melted and the sauce is bubbling.
5, Season and serve with coriander sprinkled over.