Recipe by Lene
Normally seen at christmas or thanksgiving, turkey is an amazingly versatile, healthy food and deserves to be eatenall year round. Here's a quick, one pot recipe to whet tour appetite. Serve with my easy pilau rice.
Top Review by Ambervim
I used leftover turkey, cut up. I did not have any fresh tomatoes, so I used canned. Next time I will add all the juice in the can. It was quite tasty. I think I will do a variation that includes spinach so it is a more well balanced one dish meal.
- 2 tablespoons vegetable oil
- 500 g turkey cutlets or 500 g turkey breast fillets, cubed
- 1 onion, chopped
- 2 garlic cloves, choppes
- 2 green chilies, seeded and chopped
- 2 teaspoons chopped fresh ginger
- 2 tablespoons Madras curry powder
- 400 g chopped tomatoes
- 200 ml coconut cream
- 2 tablespoons crunchy peanut butter
- 2 tablespoons chopped fresh coriander
- salt & freshly ground black pepper
Directions See How It's Made
- Prehea the oven to 190 degrees centigrade. Heat the oil in a casserole dish and stir fry the turkey, onion, garlic, chillies, ginger and curry powder for 5 minutes until beginning to brown.
- Add some salt and pepper then stir in the tomatoes, coconut cream and peanut butter. Cover with a tight fitting lid and bake for 45 minutes. Check the seasoning, stir in the corriander and serve with pilau rice.