Turkey Korma ©

Updated: Jan 9

2 Turkey Breast Steaks cut into cubes

1 Red Onion – diced

Good Squeeze Garlic Puree/4 cloves fresh Garlic finely chopped

1 large Tablespoons Korma Spice Blend

1 handful dessicated Coconut

1 small Tub Half-fat Crème Fraiche

1 Red Apple – cored – cut into wedges and then halved – (peel on)


Gently fry the Onions and Garlic in a smidge of Olive Oil until Onions are soft. Add Korma Spice and cook gently for a couple of minutes. *Always cook spices early on in the dish to allow flavours to develop*.


Add Turkey and cook until browned (approx 8 minutes). Keep stirring so that it doesn’t stick to the pan If it starts to stick, add a little of the Crème Fraiche to avoid adding more oil. Add the Apples, Stock Cube and Creamed Coconut and cook gently for approximately 5 – 10 minutes until Apples have slightly softened.


Remove pan from the heat and stir through the Crème Fraiche. Re-heat gently and serve with Wholegrain Rice.


Curries are always thought of as being ‘fattening foods’ and indeed they can be. We have reduced the fat content in this dish by using Olive Oil – Monosaturate - and only a little at that and using Turkey which is one of the healthiest meats available – and less expensive than Chicken. We have used a low fat version of Crème Fraiche to add at the end instead of Cream and we’ve also added Apples and Onions in the recipe as well as part of our FIVE A DAY. Instead of accompanying the Curry with fat laden Naan bread, try brushing a Wholemeal Pitta Bread with a little Garlic Olive Oil and placing in a hot oven for a few minutes. Using Sweet Potato instead of Apples also works really well – just prepare them and microwave to soften and then add with the Crème Fraiche. Delicious and it makes the Curry go further!




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