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:

  1. Heat vegetable oil in heavy pan, add onion, celery, pepper and onion. Stir and soften for 4-5 minutes.
  2. Add the turkey and stir in the spices.
  3. Crumble in the stock cube, add the water and cook for 35-40 minutes.

To make the fresh chutney:

  1.  Simply combine onion, tomato and coriander.
  2. Serve with rice, naan and yoghurt.



 Guest Post Credits- Lean On Turkey

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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