查看完整版本: Skinny korma with steamed rice

Skinny korma with steamed rice

INGREDIENTS
QlhvN'Z8da] 1 tbsp ground nut oil (could substitute veg oil)
7Q&z2D4T@F 2 onions, finely chopped
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2 large cloves of garlic, crushed6fI0PIg
2cm of ginger, peeled and grated
"fqtle ½ tsp ground cinnamonaqE$cIE5f"Z]U
¼ tsp ground nutmeg8A
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2 tsp garam masala
3~*P6?/~.XGv%?e 1 tsp ground black pepperO-W2Qk6AO%F:[
1 tsp medium curry powder
H|k,`bG 150ml Greek yoghurt (not fridge cold) f\Z q(\+Pa2b
100ml full fat milk (not fridge cold)
S U3kgU)o%aS 500g turkey breast, cut into one inch dice{
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METHOD
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How to make skinny korma with steamed rice
"lE7N+nmO0}&ndOv 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.#C"ouS8b&cU

z6g/x'a0l&_pplc 2. Add the garlic and ginger for a further 2 minutes.N*lrm$}
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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.#vg^sB8?k(^%e

@!`4|"Za2]o)? 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.9xnI7g,}6|u0@

}n*HT%bt CW 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.