Skinny korma with steamed rice
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1 tbsp ground nut oil (could substitute veg oil)bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源- V7 }! Y$ S$ V; w1 O" A% k+ ]+ a8 s
2 onions, finely chopped
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2cm of ginger, peeled and grated最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區6 T( n- n2 y* |
½ tsp ground cinnamon
1 K' D# z7 w) vwww.ds-hk.net¼ tsp ground nutmeg
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1 tsp ground black pepper
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150ml Greek yoghurt (not fridge cold)bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源- o4 `; C2 F' m. Q' v
100ml full fat milk (not fridge cold)bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源1 q0 N7 x1 V; R5 _3 k* p B
500g turkey breast, cut into one inch dicebl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源: j' q0 i. O( r, b# z9 S
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How to make skinny korma with steamed rice
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# f' x; r5 M9 d+ v$ z5 r☆夜玥論壇ק2. Add the garlic and ginger for a further 2 minutes.☆夜玥論壇ק+ F e6 v) j# w5 `
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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.
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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.www.ds-hk.net" K. u9 X2 F. p! V7 b5 w6 x }
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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.最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區4 q. w2 y* k9 m6 A
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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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6 b% `7 x* E% _, z* ~7 b* z+ f! R$ k9 K3 ibl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源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.
