British turkey and coconut korma
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
2tbsp oil
675g / 1 1/2lb turkey breast steaks, cut into small chunks
1 onion, peeled and finely chopped
1tsp ground coriander
1tsp ground cumin
1tsp ground turmeric
2.5ml / 1/2tsp chilli powder
2.5cm / 1in piece of root ginger, peeled and finely chopped
1 garlic clove, peeled and crushed
230g can chopped tomatoes
2 courgettes, trimmed and sliced
50ml / 2fl oz water
5ml / 1tsp cornflour
150ml / 1/4 pt soured cream
50g / 2oz creamed coconut, grated
Salt and freshly ground pepper
chopped fresh coriander, to garnish
Method:
1. Heat the oil in a large frying pan and fry the turkey in batches until lightly browned. Remove and reserve.
2. Add the onion to the pan and fry until softened. Stir in the coriander, cumin, turmeric, chilli, ginger and garlic, and fry gently for 2 minutes.
3. Add the tomatoes, courgettes and water and return the turkey to the pan. Cover and simmer gently for 15 minutes.
4. Stir the cornflour into the soured cream until evenly mixed and bring back to simmering point. Stir in the coconut and seasoning. Heat gently until the coconut melts.
5. Serve sprinkled with freshly chopped coriander, accompanied by rice, naan bread and chutney.
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
2tbsp oil
675g / 1 1/2lb turkey breast steaks, cut into small chunks
1 onion, peeled and finely chopped
1tsp ground coriander
1tsp ground cumin
1tsp ground turmeric
2.5ml / 1/2tsp chilli powder
2.5cm / 1in piece of root ginger, peeled and finely chopped
1 garlic clove, peeled and crushed
230g can chopped tomatoes
2 courgettes, trimmed and sliced
50ml / 2fl oz water
5ml / 1tsp cornflour
150ml / 1/4 pt soured cream
50g / 2oz creamed coconut, grated
Salt and freshly ground pepper
chopped fresh coriander, to garnish
Method:
1. Heat the oil in a large frying pan and fry the turkey in batches until lightly browned. Remove and reserve.
2. Add the onion to the pan and fry until softened. Stir in the coriander, cumin, turmeric, chilli, ginger and garlic, and fry gently for 2 minutes.
3. Add the tomatoes, courgettes and water and return the turkey to the pan. Cover and simmer gently for 15 minutes.
4. Stir the cornflour into the soured cream until evenly mixed and bring back to simmering point. Stir in the coconut and seasoning. Heat gently until the coconut melts.
5. Serve sprinkled with freshly chopped coriander, accompanied by rice, naan bread and chutney.
