Curried British Turkey with Mango
| Nutritional values per portion | |||
|---|---|---|---|
| Energy | 328Kcals | Carbohydrates | 18.3g |
| Protein | 36.8g | Sugars | 12.6g |
| Total fat | 12.4g | Salt | 2.1g |
| Saturated fat | 3.2g | Fibre | 2.2g |
Preparation time: 10 mins
Cooking time: 22-25 mins
Ingredients
1 tbsp olive oil
2 medium onions, peeled and cut into wedges
2-4 garlic cloves, peeled and crushed
1-2 red chillies, deseeded and chopped
1-2 tbsp red curry paste or curry powder
1 tbsp plain white flour
450ml / ¾ pt turkey or chicken stock
450g / 1lb cooked diced turkey thigh meat
4 tbsp low fat natural yoghurt
1 ripe mango, peeled and diced
2 tbsp freshly chopped coriander
freshly cooked saffron flavoured basmati rice to serve
Method
1. Heat the oil in a large pan and gently sauté the onions, garlic and chillies for 5 minutes. Add the curry paste or curry powder with the flour and continue to sauté for a further 3 minutes.
2. Gradually stir in the stock, bring to the boil, then reduce the heat. Add the diced turkey thigh meat, cover with a lid and simmer gently for 12-15 minutes or until the turkey is piping hot.
3. Stir in the yoghurt, the diced mango and coriander and heat through for 2 minutes before serving with the freshly cooked rice.
We love British Turkey because... it's nutritious
We love British Turkey because... it's delicious
We love British Turkey because... it's incredibly versatile
