Ingredients
2 clove(s) Garlic, chopped roughly
2 small Onion, chopped
4 tablespoons Skimmed Milk
4 teaspoons Margarine, Soft, Polyunsaturated
2 teaspoons (level) Curry Powder, or korma powder
2 tablespoons Almonds, ground
100 g Half Fat Crème Frâiche
2 pinch Salt, sea salt, season to taste
2 teaspoons Black Pepper
10 teaspoons Coriander, fresh
400 g Turkey Breast, Skinless, raw, cut into strips
Preparation
Put the garlic, onion and milk in a food processor or liquidiser and process to make a paste. This is not essential but it does give the traditional texture of a korma. If you prefer, you can just chop the garlic and onion very finely.
Melt the margarine in a non-stick pan and gently sauté the turkey until just firm. Remove and set aside. Add the onion paste to the pan and cook gently for 2 minutes until softened.
Return the turkey to the pan and sprinkle in the korma spice powder and almonds. Season and cook for another 3 minutes. Stir in the crème fraîche and return to a simmer. Check the seasoning and serve, sprinkled with coriander sprigs.
