1/2 stick (4 Tbsp) 50 g butter
3 medium onions, sliced
550 g turkey pieces
2 tbsp mild korma curry powder
200 ml chicken stock
scant 1/2 (us) cup (100 ml) natural yoghurt
125 ml (4 fl oz) double cream (heavy cream)
200 g basmati rice
2 tbsp sultanas (golden raisins)
50 g roasted cashew nuts, roughly chopped
1 tbsp fresh coriander, chopped
naan breads and crunchy green salad, to serve
3 medium onions, sliced
550 g turkey pieces
2 tbsp mild korma curry powder
200 ml chicken stock
scant 1/2 (us) cup (100 ml) natural yoghurt
125 ml (4 fl oz) double cream (heavy cream)
200 g basmati rice
2 tbsp sultanas (golden raisins)
50 g roasted cashew nuts, roughly chopped
1 tbsp fresh coriander, chopped
naan breads and crunchy green salad, to serve
method
1. Melt the butter in a large frying pan. Cook the onions over a medium heat, stirring from time to time. Cook for about 5 minutes or until golden brown. Remove from the pan and set aside.
2. Add the turkey to the pan and stir-fry quickly over a high heat for 3-4 minutes. Stir in the curry powder and cook for a minute. Add the stock, yoghurt, cream and cooked onions to the pan and stir well. Cover and simmer for 15 minutes.
3. Meanwhile, mix together the rice and sultanas and cook according to the rice packet instructions.
4. Drain the rice and place in a serving dish. Stir the cashew nuts into the turkey mixture, spoon it over the rice and sprinkle with coriander. Serve with naan breads and a crunchy green salad.
2. Add the turkey to the pan and stir-fry quickly over a high heat for 3-4 minutes. Stir in the curry powder and cook for a minute. Add the stock, yoghurt, cream and cooked onions to the pan and stir well. Cover and simmer for 15 minutes.
3. Meanwhile, mix together the rice and sultanas and cook according to the rice packet instructions.
4. Drain the rice and place in a serving dish. Stir the cashew nuts into the turkey mixture, spoon it over the rice and sprinkle with coriander. Serve with naan breads and a crunchy green salad.
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