recipes-mains

Creamy Turkey Korma

by British Turkey

Serves: 4

Ingredients

2 tablespoons 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 tablespoons korma curry paste
1/2tsp chilli paste or powder
230g can chopped tomatoes
150ml chicken stock
150ml double cream
50g creamed coconut, chopped
Salt and pepper
1 bunch of leaf coriander, chopped

To serve:

Naan or rice
Mango chutney

Method

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.
Add the onion and fry for 5 minutes until softened. Add the red pepper, courgette and garlic and fry for 5 minutes, stirring occasionally.
Stir in the curry paste and chilli, add the tomatoes and stock and bring to a simmer. Return the turkey to the pan and cook gently for 10 minutes.
Stir in the cream and chopped coconut and cook for a further 1-2 minutes or until the coconut has melted and the sauce is bubbling. Season and serve with the coriander sprinkled over. Accompany with naan bread or rice and mango chutney.

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