Turkey and Coconut Korma Recipe

Lovely and creamy

This turkey recipe makes korma easy!

0 Reviews
Prep: 5min Cook: 30min
Serves 3-4
  • 400g Bernard Matthews Roast Turkey Breast Pieces
  • 1 tsp tumeric
  • 2 tbsp oil
  • 1 onion chopped
  • 1 garlic clove, crushed
  • 1 tsp ground coriander
  • 1 tsp cumin
  • ½ tsp chilli powder
  • Pinch ground ginger
  • 400g chopped tinned tomatoes
  • 2 courgettes, sliced
  • 1 pint water
  • 1 tsp cornflour
  • 125ml soured cream
  • 50g creamed coconut grated
  • Seasoning
  • Chopped coriander to garnish
  1. Fry the onion and garlic in oil until softened. Stir in the coriander, cumin, turmeric, chilli, ginger and fry for 2 more minutes.
  2. Add the tomatoes and courgettes and water if more liquid is required. Cover and simmer for about 20 minutes.
  3. Then add the Roast Turkey Breast Pieces and seasoning.
  4. Mix the cornflour with the soured cream and add to the turkey mixture.
  5. Add the grated coconut and stir gently until it melts.
  6. Sprinkle with freshly chopped coriander and serve with basmati rice.
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