Skinny korma with steamed rice
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INGREDIENTS1 ]' `3 q/ E- _- o
1 tbsp ground nut oil (could substitute veg oil)
" [4 v! ~( B- y$ Q3 T$ _! S% q" k2 onions, finely chopped
' c( s7 a; o0 n2 H; Q3 t2 large cloves of garlic, crushed☆夜玥論壇×§! {6 n+ }% e( w
2cm of ginger, peeled and gratedbl,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+ k- x1 r: A9 ?; _' \- G8 I
½ tsp ground cinnamon( e4 Y" t! b; L) j# B9 I2 u
¼ tsp ground nutmegwww.ds-hk.net7 I5 X4 T6 s' R- o) G! G# p
2 tsp garam masala
+ f+ x3 s; D( }" j1 tsp ground black pepper
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150ml Greek yoghurt (not fridge cold)/ f( `/ P7 l$ s4 O/ L/ u
100ml full fat milk (not fridge cold)
% d! |3 F" E& O% ~* g4 d8 Pbl,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500g turkey breast, cut into one inch dice
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最新耽美.BL/GL小說.動漫綜合討論區( X" t) R8 h6 M7 S
How to make skinny korma with steamed rice☆夜玥論壇×§4 J0 e& d7 ?* ]$ ^
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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& [# {) |$ q; p- i2. 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.
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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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3 [6 Z( ]3 n0 V8 f# X# G @☆夜玥論壇×§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.☆夜玥論壇×§* j* p k \! f% y+ G; E* L2 n
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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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% Z1 t& ^5 Z) F6 P, nbl,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.