Turkey/Chicken Curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 large tomato, chopped
- 1 tbsp tomato puree
- Green, orange & red peppers finely chopped
- 1 medium chilli, chopped
- Chilli, coriander, turmeric powder ¼ of a tsp each
- 250g chicken/turkey, chopped
- 1 tbsp natural yoghurt
- Black pepper to season
- 160g cauliflower
- 1 cube of ginger, finely chopped
- 1 tbsp coriander
Rice
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 large tomato, chopped
- 1 tbsp tomato puree
- Green, orange & red peppers finely chopped
- 1 medium chilli, chopped
- Chilli, coriander, turmeric powder ¼ of a tsp each
- 250g chicken/turkey, chopped
- 1 tbsp natural yoghurt
- Black pepper to season
- 160g cauliflower
- 1 cube of ginger, finely chopped
- 1 tbsp coriander
- 130g basmati rice
Method
- STEP 1Heat oil in a large, non-stick saucepan or frying pan
- STEP 2Fry onions until soft. Add garlic, tomato, tomato puree, chopped chilli & spices. Cook for a few minutes
- STEP 3Add 2 tbsp of water & allow to reduce
- STEP 4Add chicken/turkey cook for 10-15 minutes on a medium heat.
- STEP 5Add in yoghurt, stirring slowly. Season with black pepper and simmer for a further 5-10 minutes
- STEP 6Meanwhile, cook rice following packet instructions and boil or steam the cauliflower until tender. Garnish curry with ginger and coriander, serve with rice and cauliflower
