British turkey lemon and coconut curry
Fat Per Portion: 18.8g
Preparation Time: 12 minutes
Cooking Time: 20-25 minutes
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 curry paste
Grated rind and juice 1 lemon
300ml/ ½ pint coconut milk
150ml/ ¼ 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
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.