British turkey lemon and coconut curry

British turkey lemon and coconut curry. 1. Remove any skin and bones from the British turkey breast meat and chop into bite-sized pieces, reserve.


  • Serves: 1
  • Preparation time:
  • Cooking time:

Method

1. Remove any skin and bones from the British turkey breast meat and chop into bite-sized pieces, reserve. Chop both peppers into small pieces then place in a bowl, cover with boiling water, leave for 5 minutes then drain and reserve.

2. Heat the oil in a large pan and gently sauté the onion and chilli for 3 minutes. Stir in the curry paste and continue to sauté for 2 more minutes then stir in the lemon rind and juice, the coconut milk and stock.

3. Add the chopped turkey, cover with a lid and simmer gently for 10 minutes then add the chopped peppers and continue to simmer for 5-10 minutes or until the turkey is piping hot. Stir occasionally during cooking.

4. Stir the ground almonds and chopped coriander in the turkey curry, heat for about 1 minute then garnish with lemon wedges and serve with freshly cooked rice, dips and chutneys.

Ingredients

  • 450g/1lb cooked British turkey breast meat
  • 1 red pepper, deseeded
  • 1 yellow pepper, deseeded
  • 1 tbsp sunflower oil
  • 1 medium onion, peeled and chopped
  • 1 red chilli, deseeded and chopped or,
  • ½ - 1 tsp dried crushed chillies
  • 2 tbsp korma curry paste
  • Grated rind and juice 1 lemon
  • 300ml/ A pint coconut milk
  • 150ml/ A pint turkey or chicken stock
  • 25g/1oz ground almonds
  • 2 tbsp freshly chopped coriander
  • Lemon wedges to garnish
  • Freshly cooked rice and assorted dips and chutneys to serve
Star Rating Votes:1359

Nutritional values per portion

Energy 531Kcals
Protein 42.2g
Total Fat 22.4g
Saturated Fat 12.4g
Carbs 10.3g
Sugars 8.4g
Salt 1g
Fibre 2.3g

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