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Skinny korma with steamed rice

INGREDIENTS0TP)Xw$a$twZ%{_!O4s
1 tbsp ground nut oil (could substitute veg oil)
T%J&e}$Pc%g5n 2 onions, finely chopped
1P@2dE+V0pC,Z 2 large cloves of garlic, crushed,x ~7Xzz?9i
2cm of ginger, peeled and grated
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½ tsp ground cinnamon
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2 tsp garam masala
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150ml Greek yoghurt (not fridge cold)
#w9fP+s1MW^bD 100ml full fat milk (not fridge cold)
fO ~&L_X[5Y!qDE 500g turkey breast, cut into one inch dice
Is$Z,I!n.~qG METHOD]%X/n{B"Xk c e
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How to make skinny korma with steamed rice
/Z_"l6D9r 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.4c}v.M)j2d2V$W m(R

1k{X Y$SHF 2. Add the garlic and ginger for a further 2 minutes.U:}:Uu%n
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3. Spoon 2/3 of the onion mixture into a small blender and blitz with 3 tablespoons of water until a smooth paste is achieved.
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4. Return the paste to the pan and add all of the spices. Continue to cook for a further 2 minutes until the spices become fragrant. A+tR)u(|
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5. Add the yoghurt 1 tablespoon at a time, reserve 3 tablespoons for later use. Add 150ml of water and the milk and bring to a gentle simmer.$V2lvbt n
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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.4Z4W2~.dFH(g

n5K3R6y'rRv 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.