查看完整版本: Skinny korma with steamed rice

Skinny korma with steamed rice

INGREDIENTS
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P'^nKH 1 tbsp ground nut oil (could substitute veg oil)%c;x"N}[k8Z
2 onions, finely choppedL~8Ck XvC-o5O;|
2 large cloves of garlic, crushed
oUa$D] YK,[)i 2cm of ginger, peeled and gratedq@'?/AI#[
½ tsp ground cinnamon9n8C8LwGRM ]:D+[-H
¼ tsp ground nutmeg+kg)Q0{#H1p9j!a
2 tsp garam masala5f3D*?czkQbhT
1 tsp ground black pepper.HC1kM0r6{
1 tsp medium curry powder
'W&d a;Q*`yDh!G"U$[ Wf 150ml Greek yoghurt (not fridge cold)K^d#r}
100ml full fat milk (not fridge cold)h ?~r0Rx Pg
500g turkey breast, cut into one inch dice(O~+|x1Ra X4b
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How to make skinny korma with steamed rice
o*_A:O7l'k,DRO+N\ 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.
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4Z.N]r(n"e 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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ufv S`(h!Z2K-D 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.F9N+E&|o@ l:]o/m
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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.)_)oHy'T)h

pM\m6a;L#|IH 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.