I never cook much with turkey and this curry is a great alternative to chicken. It also works well with left over turkey breast at Christmas, a great recipe for boxing day! But this is super easy to make, it also comes out delicious in the slow cooker.
1 large onion
2 Garlic cloves
Approx. 1tsp heaped fresh ginger (grated)
3 tbsp Tikka Masala curry paste
1 tsp Curry powder
300g diced Turkey breast
1 tsp coconut oil
PREP TIME: 5 min, COOKING TIME: 45 min, SERVINGS: 4
HOW TO MAKE:
-In a large frying pan, melt down coconut oil over a medium to high heat and fry off the chopped onion until its softened
-Add the chopped turkey and cook for around 10 minutes
-Add grated ginger, crushed garlic, curry paste and curry powder. Stir together and fry off for a few minutes for the flavours to come out
-Drain the chickpeas and add to the curry, along with the passata and mix well.
-Add a little water so the sauce isn’t too thick (I add around 150-200ml water), then cover it over with a lid or tin foil and turn the heat down low and let it simmer for around 20-25 min (TIP: If you prefer your curry sauce to be thicker, don’t put as much water in it, or simmer without the lid on for the last 15 minutes so it reduces)
-Serve with cauliflower rice and a garnish of parsley