Turkey Curry
Makes 4
INGREDIENTS:
3 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
5cm piece of fresh ginger, peeled and grated
1 red chilli, deseeded and finely chopped
8 green cardamom pods, pods removed
1 teaspoon ground cumin
1 tablespoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground coriander seeds
2 large potatoes, peeled and diced
1 butternut squash, peeled, deseeded and diced
600ml chicken or turkey stock
125ml yogurt
85ml double cream
1 tablespoon lemon juice
200g turkey, cooked and chopped
1 tablespoon chopped fresh coriander leaves
sea salt and freshly ground black pepper
method:
1. Set a large casserole over a medium heat and pour in the oil. Stir in the onion, garlic, ginger, chilli, cardamom seeds, cumin, turmeric, garam masala and ground coriander.
2. Cover and sweat for 3–4 minutes until the onions are soft; take care not to burn the spices. Stir in the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the casserole slightly.
3. Pour in the stock and bring to the boil. Season to taste with salt and pepper. Reduce the heat and simmer for 10–15 minutes or until the potatoes and butternut squash are tender.
4. Stir in the yoghurt and cream, then add the lemon juice and turkey.
5. Simmer to heat through, sprinkle with coriander and serve immediately.
