| Curried Turkey and Mango |
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This recipe uses turkey thighs, which are full of flavour and excellent value. The fruity flavour will make this dish a hit with children too. Preparation time: 10 minutes Cooking time: 22-25 minutes Calories per portion: 297 Fat content per portion: 4.9g Serves 4 1 tbsp olive oil 2 medium onions, peeled and cut into wedges 2-4 garlic cloves, peeled and crushed 1-2 red chillies, deseeded and chopped 1-2 tbsp red curry paste or curry powder 1 tbsp plain white flour 450ml/3/4 pt turkey or chicken stock 450g/1lb cooked, diced British turkey thigh meat 4 tbsp low fat natural yoghurt 1 ripe mango, peeled and diced 2 tbsp freshly chopped coriander freshly cooked saffron-flavoured basmati rice to serve Heat the oil in a large pan and gently sauté the onions, garlic and chillies for 5 minutes. Add the curry paste or powder with the flour and continue to sauté for a further 3 minutes. Gradually stir in the stock, bring to the boil then reduce the heat. Add the diced turkey thigh meat, cover with a lid and simmer gently for 12-15 minutes or until the turkey is piping hot. Stir in the yoghurt, the diced mango and coriander and heat through for 2 minutes before serving with the freshly cooked rice. |
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