查看完整版本: Skinny korma with steamed rice

Skinny korma with steamed rice

INGREDIENTSPlHs"?NTe%|E
1 tbsp ground nut oil (could substitute veg oil)L%]rY(~u?BW"g
2 onions, finely chopped'BS&v(A{&O2UJ/l
2 large cloves of garlic, crushed"}#XlbK|p
2cm of ginger, peeled and grated
mYGl#l5m?wA3y ½ tsp ground cinnamon XZ*M4@_-}x
¼ tsp ground nutmeg
cO*@0k^o'A(f8A 2 tsp garam masala
b+Q~`G/F8L)Y)w 1 tsp ground black pepper
q9]P$L5B5} vvA 1 tsp medium curry powderVk{9Ub-gx4K&Q
150ml Greek yoghurt (not fridge cold):Pz![+b7}ol%M~
100ml full fat milk (not fridge cold)5U B\ k fu~
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500g turkey breast, cut into one inch dice%v1mdf4^1}6f
METHOD
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jM1kOn How to make skinny korma with steamed rice
wc2uZ Sk+h1Z 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.w(z M5fkym0K 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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?PY(o 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."~&xWX3X
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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.)btY)e"d w#Dg)H

+Z)W p,kP+d7dZN 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.