Turkey korma
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
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
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.
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