伊洛艾爾法克斯 2012-8-15 22:23
Skinny korma with steamed rice
INGREDIENTS
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1 tbsp ground nut oil (could substitute veg oil)
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2 onions, finely choppedP6EM4H.VUcY3L7D
2 large cloves of garlic, crushed
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2cm of ginger, peeled and grated ^#J6@6K-bF?JiK
½ tsp ground cinnamon?7w9SK1w KX#f
¼ tsp ground nutmegjTt ` UM6A.L
2 tsp garam masala
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1 tsp ground black pepper
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1 tsp medium curry powder$B
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150ml Greek yoghurt (not fridge cold)
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100ml full fat milk (not fridge cold) } g%i l u] a^+p
500g turkey breast, cut into one inch dice
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METHOD&c W5E;f.YU,IWc4L
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How to make skinny korma with steamed riceZi.Z)CAE
1. Sweat the onion in the oil in a medium frying pan over a moderate heat for 5 minutes or until soft and translucent and not browned.
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2. Add the garlic and ginger for a further 2 minutes.
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3. Spoon 2/3 of the onion mixture into a small blender and blitz with 3 tablespoons of water until a smooth paste is achieved./d K5v5q%Z `$P
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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.$p U9o8ZA-D
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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.G{.NjYW{+h
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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.
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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.