Sunday, 13 September 2015

Tantalising TURKEY Korma


Korma is not really a dish but a technique employed in Indian cooking; it simply means braising, literally meaning cooked meat. Classically, a korma is defined as a dish where meat or vegetables are cooked with water, stock, and yogurt or cream added. However, it is a misconception to think that kormas are always rich and creamy as there are many different styles. They can be light and aromatic or rich and creamy, and some kormas are fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. This in an adaptation of a recipe from Delhi, the centre of Mogul cuisine. Give it a try, you won't be disapointed!!


2 Turkey or chicken breast fillets, sliced or cubed
1 Tin of coconut milk
250g Natural yogurt
3 egg yolks
3 tbsp Mango chutney
1 Onion, chopped
2 tsp Curry powder
4 tsp Garlic paste
2 tsp Ginger paste
1 tsp tumeric
1 tsp Garam masala
5 Vegetable oil
2 drops Almond extract
1 tbsp Toasted flaked (sliced) almonds to garnish
1 tbsp coriander, finely chopped to garnish

Serves 4


Make a curry paste with the curry powder and tumeric with a little water. Heat the oil in a wok or large frying pan and cook the onion until translucent. Add the garlic and ginger paste, stir well and cook until it begins to brown. Add the curry paste, stir well and cook for about a minute. Add the sliced turkey pieces and seal on all sides.
Add the coconut milk, yogurt, mango chutney and egg yolks to a jug and give it a good stir to combine the ingredients. Pour mixture over the turkey and stir well. Bring to the boil over a gentle heat and then reduce to simmer for about 20 minutes, stirring occasionally with a wooden spoon. Just before the end, stir in the garam masala and almond extract. 


Serve with rice, I served mine with cauliflower rice. Toss toasted almonds over the top and sprinkle with a little chopped coriander to garnish. Enjoy......

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