Creamy Turkey and Mushroom Curry (serves 3)2 tbsp vegetable oil
1 large white onion, diced
5 garlic cloves, crushed
500g diced turkey breast (raw)
2 tbsp medium curry powder
300g mushrooms, sliced thickly
1 tin coconut milk
100ml chicken stock
150g chargrilled mixed peppers, diced
2 rounded tsp flour, mixed with a little water
Salt and pepper to taste
1. Fry the onion, garlic, turkey and curry powder for 10 minutes. Add the mushrooms and fry for a further 3 minutes. Add the coconut milk and chicken stock, and cook on a high heat for 10 minutes, stirring occasionally.
2. Add the mixed peppers and cook for a further 2 minutes. Stir in the flour mixture, cook for about 3 minutes, stirring often, until thickened. Season to taste, and serve with rice if desired.