Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Turkey korma by WW

Turkey korma

5
Point(s)
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Moderate
We break with tradition here and use alternatives to the usual cream and butter, yet this curry is still creamy and delicious.

Ingredients

Garlic

1 clove(s), chopped roughly

Onion(s)

1 small, chopped

Skimmed Milk

2 tablespoon(s)

Margarine, Soft

2 teaspoon(s)

Curry Powder

1 teaspoon(s), or korma powder (1-2 teaspoon)

Almonds

1 tablespoon(s), ground

Half Fat Crème Frâiche

50 g

Salt

1 pinch, sea salt, season to taste

Black pepper

1 teaspoon(s)

Coriander, fresh

5 teaspoon(s)

Turkey Breast, Skinless, raw

200 g, cut into strips

Instructions

  1. 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.
  2. 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.
  3. 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.

You might like

You might like