Marco’s Pierre Whites Turkey Curry....

Step one: Prepare your usual curry

Step two: Swap turkey breast for your usual lamb neck fillet and cut 278 calories plus 18g of fat*

Serves 4


Ingredients

45ml vegetable oil

1 onion, chopped

1 stick celery, sliced

1 small red pepper

1 small potato, peeled and diced

700g diced turkey breast meat

15ml ground coriander

10ml ground cumin

10ml ground cinnamon

2.5ml ground turmeric

2.5ml ground chilli

1 chicken stock cube

300ml boiling water

To accompany –fresh chutney

¼ onion, chopped

1 medium tomato, chopped

1 small bunch fresh coriander, chopped


Method

Heat vegetable oil in heavy pan, add onion, celery, pepper and onion. Stir and soften for 4-5 minutes.

Add the turkey and stir in the spices.

Crumble in the stock cube, add the water and cook for 35-40 minutes.

To make the fresh chutney,

 simply combine onion, tomato and coriander.

Serve with rice, naan and yoghurt.

 Guest Post Credits-  www.leanonturkey.co.uk