Turkey and Mango Curry
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500 g turkey breast steaks (cut into chunks)
- • 2 mangoes (peeled, stoned and cut into chunks)
- • 3 cloves of garlic (peeled)
- • 10 g fresh ginger (peeled)
- • 1 onion (peeled)
- • 1 red chilli (deseeded)
- • 50 g ground almonds
- • 2 tbsp garam masala
- • 140 g fat free Greek yoghurt
- • 1 chicken stock cube (made up with 500ml boiling water)
- • 2 tbsp mango chutney
- • 150 ml dairy free coconut milk alternative (like Alpro)
- • 2 tsp cornflour
- • salt and pepper to taste
- • low calorie cooking spray
- • 4 g coriander (chopped, to garnish)
Preparation Steps
Add the onion, garlic, chilli, ginger and half of the mango flesh to the food processor and blitz to a paste. Alternatively you can chop them all finely and combine.
Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the paste you’ve just made and cook for 10 minutes, stirring regularly to avoid sticking.
Add the garam masala, ground almonds, chicken stock, coconut milk, and the mango chutney, and mix. Add the turkey and simmer for 25 minutes.
Mix the cornflour with the yoghurt and add to the pan. Cook for 2 minutes until the sauce starts to thicken.
Add the remainder of the mango flesh and cook for a further 2 minutes or until the mango is warmed through.
Season with salt and pepper to taste.
Top with the chopped coriander and serve.