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Skinny Korma with Steamed Rice

Ingredients

Skinny Korma
  • 1 tbsp ground nut oil (could substitute veg oil)
  • 2 onions, finely chopped
  • 2 large cloves of garlic, crushed
  • 2cm of ginger, peeled and grated
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 tsp garam masala
  • 1 tsp ground black pepper
  • 1 tsp medium curry powder
  • 150ml Greek yoghurt (not fridge cold)
  • 100ml full fat milk (not fridge cold)
  • 500g turkey breast, cut into one inch dice
  • 200g basmati rice
  • 2 tsp toasted flaked almonds
  • Coriander leaves

Method

  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.
  2. Add the garlic and ginger for a further 2 minutes.
  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.
  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.
  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.
  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.
  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.