We break with tradition here and use alternatives to the usual cream and butter, yet this curry is still creamy and delicious.
1 clove(s), chopped roughly
1 small, chopped
1 teaspoon(s), or korma powder (1-2 teaspoon)
1 tablespoon(s), ground
Half Fat Crème Frâiche
1 pinch, sea salt, season to taste
Turkey Breast, Skinless, raw
200 g, cut into strips
- Put the garlic, onion and milk in a food processor or liquidiser and process to make a paste. This is not essential but it does give the traditional texture of a korma. If you prefer, you can just chop the garlic and onion very finely.
- Melt the margarine in a non-stick pan and gently sauté the turkey until just firm. Remove and set aside. Add the onion paste to the pan and cook gently for 2 minutes until softened.
- Return the turkey to the pan and sprinkle in the korma spice powder and almonds. Season and cook for another 3 minutes. Stir in the crème fraîche and return to a simmer. Check the seasoning and serve, sprinkled with coriander sprigs.