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Categories:
vegetable oil onion garlic green chilies fresh ginger curry powder tomatoes coconut cream crunchy peanut butter fresh coriander salt
Viewed: 20 - Published at: 6 years agoIngredients
- 2 tablespoons vegetable oil
- 500 g turkey cutlets or 500 g turkey breast fillets, cubed
- 1 onion, chopped
- 2 garlic cloves, choppes
- 2 green chilies, seeded and chopped
- 2 teaspoons chopped fresh ginger
- 2 tablespoons Madras curry powder
- 400 g chopped tomatoes
- 200 ml coconut cream
- 2 tablespoons crunchy peanut butter
- 2 tablespoons chopped fresh coriander
- salt & freshly ground black pepper
Method
- Prehea the oven to 190 degrees centigrade. Heat the oil in a casserole dish and stir fry the turkey, onion, garlic, chillies, ginger and curry powder for 5 minutes until beginning to brown.
- Add some salt and pepper then stir in the tomatoes, coconut cream and peanut butter. Cover with a tight fitting lid and bake for 45 minutes. Check the seasoning, stir in the corriander and serve with pilau rice.
