Creamy Turkey Korma

Name: Creamy Turkey Korma
Cook time: 20 min
Total time: 20 min
Cuisine: International
Ingredients: 2 tbsps vegetable oil; 500g diced British turkey thigh meat; 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 tbsps korma curry paste; ½ tsp chilli paste or powder; 230g can chopped tomatoes; 150ml chicken stock; 150ml double cream; 50g creamed coconut, chopped; salt and black pepper; 1 bunch of leaf coriander, chopped, to serve

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Cook: 20 mins

Main Course

Ingredients

2 tbsps vegetable oil
500g diced British turkey thigh meat
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 tbsps korma curry paste
½ tsp chilli paste or powder
230g can chopped tomatoes
150ml chicken stock
150ml double cream
50g creamed coconut, chopped
salt and black pepper
1 bunch of leaf coriander, chopped, to serve

Accompaniment

Method

1
1. 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 cocnut has melted and the sauce is bubbling. Season and serve with the coriander sprinkled over.