- 1-2 lbs cooked turkey
- 1 onion
- ½ chili finely chopped (optional)
- 2 tbsp raisins
- 3 tbsp peach/apricot jam (or you can use 1.5 tbsp honey)
- 1 zucchini
- 2 tbsp curry powder
- ½ cup plain yoghurt – don’t use low fat – it will split
- 450ml chicken/turkey stock
- 1 tbsp flour
- 1 tsp vinegar
- Salt + pepper
- ½ cup toasted finely chopped almonds
Put a pinch of salt and pepper in a bowl with the flour and curry powder, toss the turkey in it. In a med hot pan sauté the finely chopped onion until its translucent. Add the zucchini and chili and sauté for about 2 mins. Then add the turkey and cook until it browns a little. Add the stock and stir, scraping up all the tasty bits from the bottom of the pan. Keep stirring to prevent lumps once it has reduced by about half and thickened a bit add the jam, vinegar and yoghurt, turn the heat down to low
Serve over rice and sprinkle with the toasted almonds
You can also add some tomatoes to this recipe to change it up a little.
Raita
- 1 cup natural yoghurt
- 2 “ chunk of English cucumber very finely diced
- Salt + pepper – pinch
- 4 leaves of mint, finely chopped
Mix it all together and serve on the side
