Creamy Turkey Korma

Creamy Turkey Korma. Heat the oil in a large pan and fry the turkey in batches for 2-3 minutes until lightly browned.


  • Serves: 4
  • Preparation time:
  • Cooking time:

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.

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
  • ½tsp 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
Star Rating Votes:1818

Nutritional values per portion

Energy 510Kcals
Protein 29.2g
Total Fat 39.5g
Saturated Fat 21.7g
Carbs 9.8g
Sugars 8.4g
Salt 1.3g
Fibre 1.8g

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