伊洛艾爾法克斯 2012-8-15 22:23
Skinny korma with steamed rice
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1 tbsp ground nut oil (could substitute veg oil)1l A+i v~'ESvC
2 onions, finely chopped)a;u2j!|7k5z3c,rF
2 large cloves of garlic, crushed
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2cm of ginger, peeled and grated
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½ tsp ground cinnamon"aT H)tI _)Y,x!Qk:}
¼ tsp ground nutmeg
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2 tsp garam masala|w'f+\ w b
1 tsp ground black pepper
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1 tsp medium curry powder
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150ml Greek yoghurt (not fridge cold)
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100ml full fat milk (not fridge cold)
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500g turkey breast, cut into one inch diceU+^n_&h3}7v v
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METHOD U7jK3r*hWr
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How to make skinny korma with steamed rice
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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.n c:NP J:w
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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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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.i"h/z3x eg:J%l g
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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.Wi+R5],X
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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.