查看完整版本: Skinny korma with steamed rice

Skinny korma with steamed rice

INGREDIENTS
X%l)[9p0q%V 1 tbsp ground nut oil (could substitute veg oil)
?%]II?"r6Nu 2 onions, finely chopped
^ y"~c Q RA1AP8x 2 large cloves of garlic, crushed kl Lb'b4S;v
2cm of ginger, peeled and grated
_G@!V"x5R4s} ½ tsp ground cinnamoncSMok
¼ tsp ground nutmegX
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2 tsp garam masala1U/sZIrh|
1 tsp ground black pepper
]@p#aN3^q 1 tsp medium curry powderJq^G,@ tt#g$d
150ml Greek yoghurt (not fridge cold):V:n}5fN[
100ml full fat milk (not fridge cold)^4RMD e6R%v
500g turkey breast, cut into one inch dice
sxJ"fs%Ni METHOD
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How to make skinny korma with steamed riceh'FHRJ
1. Sweat the onion in the oil in a medium frying pan over a moderate heat for 5 minutes or until soft and translucent and not browned.
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2. Add the garlic and ginger for a further 2 minutes.
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3. Spoon 2/3 of the onion mixture into a small blender and blitz with 3 tablespoons of water until a smooth paste is achieved.+qk _Wu?Q
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4. Return the paste to the pan and add all of the spices. Continue to cook for a further 2 minutes until the spices become fragrant.
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pm ^ygO 5. Add the yoghurt 1 tablespoon at a time, reserve 3 tablespoons for later use. Add 150ml of water and the milk and bring to a gentle simmer.
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6. Tip in the diced turkey and continue to simmer for 10-15 minutes, stirring occasionally. NB: It is important that the mixture does not boil or it will split so keep it at a gentle simmer. While the turkey is cooking, cook the rice according to packet instructions.
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7. Check that the turkey is cooked through before stirring in the reserved 3 tablespoons of yoghurt and garnish with toasted almonds and a coriander leaves to serve.