Turkey and Coconut Korma
  • Serves: 1-2
  • Prep: 5min
  • Cook: 30min
  • Print
Essential Ingredient:
Leftover turkey
500g cooked turkey, diced

1 tsp tumeric

2 tbsp oil

1 onion chopped

1 garlic clove, crushed

1 tsp ground coriander

1 tsp cumin

½ tsp chilli powder

Pinch ground ginger

400g chopped tinned tomatoes

2 courgettes, sliced

1 pint water

1 tsp cornflour

125ml soured cream

50g creamed coconut grated


Chopped coriander to garnish

To serve:
Naan bread and chutneys.
Making a delicious turkey korma is easy!
  1. Fry the onion and garlic in oil until softened. Stir in the coriander, cumin, turmeric, chilli, ginger and fry for 2 more minutes.
  2. Add the tomatoes and courgettes and water if more liquid is required. Cover and simmer for about 20 minutes.
  3. Then add the diced cooked turkey and seasoning.
  4. 4.Mix the cornflour with the soured cream and add to the turkey mixture.
  5. Add the grated coconut and stir gently until it melts.
  6. Sprinkle with freshly chopped coriander and serve with basmati rice.
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Comments (1)

Sonia Beamer
7:00PM on 31st December, 2012
Very quick and easy. Not creamy enough for me, so added some double cream and more coconut cream.
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