查看完整版本: Skinny korma with steamed rice

Skinny korma with steamed rice

INGREDIENTS
}|!Q4}0x`d 1 tbsp ground nut oil (could substitute veg oil),i iA3a;X
2 onions, finely chopped
i%V:]mb/_,^!AzM,w&U 2 large cloves of garlic, crushed|r2Za%Bx
2cm of ginger, peeled and gratedKV?5n*Gr?
½ tsp ground cinnamon/xr8i x
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¼ tsp ground nutmeg jWn1?&J,`(?:A2L j
2 tsp garam masala

b#a;^ n t`:@ 1 tsp ground black pepperbxGW7E/z@
1 tsp medium curry powder
U3[3lHx:X9K5i 150ml Greek yoghurt (not fridge cold)*m"~F5Jbr&}#G
100ml full fat milk (not fridge cold)f u/V!d+qu
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500g turkey breast, cut into one inch dice
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^h!et*\IV'JT How to make skinny korma with steamed rice1Dn)@t\5oK)u
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.k*PE"S2o^b F

i(Q zd` BK 2. Add the garlic and ginger for a further 2 minutes.
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pz 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.` eP`X'`
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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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Rz6|5HH.];g3p 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.?:Co1[y9o.PmYQ
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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.