- 450g/1lb cooked British turkey breast meat
- 1 red pepper, deseeded
- 1 yellow pepper, deseeded
- 1 tbsp sunflower oil
- 1 medium onion, peeled and chopped
- 1 red chilli, deseeded and chopped or,
- ½ – 1 tsp dried crushed chillies
- 2 tbsp korma curry paste
- Grated rind and juice 1 lemon
- 300ml/ A pint coconut milk
- 150ml/ A pint turkey or chicken stock
- 25g/1oz ground almonds
- 2 tbsp freshly chopped coriander
- Lemon wedges to garnish
- Freshly cooked rice and assorted dips and chutneys to serve
1. Remove any skin and bones from the British turkey breast meat and chop into bite-sized pieces, reserve. Chop both peppers into small pieces then place in a bowl, cover with boiling water, leave for 5 minutes then drain and reserve.
2. Heat the oil in a large pan and gently sautÃ© the onion and chilli for 3 minutes. Stir in the curry paste and continue to sautÃ© for 2 more minutes then stir in the lemon rind and juice, the coconut milk and stock.
3. Add the chopped turkey, cover with a lid and simmer gently for 10 minutes then add the chopped peppers and continue to simmer for 5-10 minutes or until the turkey is piping hot. Stir occasionally during cooking.
4. Stir the ground almonds and chopped coriander in the turkey curry, heat for about 1 minute then garnish with lemon wedges and serve with freshly cooked rice, dips and chutneys.