Monday, February 10, 2014

Recipe: Creamy Turkey and Mushroom Curry

Mmmmm I love anything with coconut in it- sweet or savoury recipes, I don't mind! You can get mixed chargrilled/roasted peppers from delis, you can get them packed or jarred in oil in the "world food" section, or you can do what I do- and pick out the peppers out of a Sainsbury's "Frozen Chargrilled Mediterranean Vegetables" (is that a little weird/OCD of me?).

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.

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