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Photo of Turkey korma by WW

Turkey korma

5
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Moderate
We break with tradition here and use alternatives to the usual cream and butter, yet this curry is still creamy and delicious.

Ingredients

Garlic

1 clove(s), chopped roughly

Onion

1 small, chopped

Skimmed Milk

2 tablespoon(s)

Margarine, Soft

2 teaspoon(s)

Curry Powder

1 teaspoon(s), or korma powder (1-2 teaspoon)

Almonds

1 tablespoon(s), ground

Half Fat Crème Frâiche

50 g

Salt

1 pinch, sea salt, season to taste

Black pepper

1 teaspoon(s)

Coriander, fresh

5 teaspoon(s)

Turkey breast, skinless, raw

200 g, cut into strips

Instructions

  1. 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.
  2. 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.
  3. 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.

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