Little Leakers
Turkey Korma
1 clove garlic, chopped roughly
1 small onion(s), chopped
2 tablespoon skimmed milk
2 teaspoon MCT Oil
1 teaspoon curry powder, or korma powder
50 g skim milk yogurt
1 pinch salt, sea salt, season to taste
1 teaspoon pepper
5 teaspoon fresh coriander
200 g skinless boneless turkey breast, cut into strips (all fat removed)
Put the garlic, onion and milk in a food processor or liquidiser and process to make a paste. This
is not essential but it does give the traditional texture of a korma. If you prefer, you can just chop
the garlic and onion very finely.
Melt the MCT Oil in a non-stick pan and gently sauté the turkey until just firm. Remove and set
aside. Add the onion paste to the pan and cook gently for 2 minutes until softened. Return the
turkey to the pan and sprinkle in the korma spice powder. Season and cook for another 3
minutes. Stir in the yogurt and return to a simmer. Check the seasoning and serve, sprinkled with
coriander sprigs.
1 small onion(s), chopped
2 tablespoon skimmed milk
2 teaspoon MCT Oil
1 teaspoon curry powder, or korma powder
50 g skim milk yogurt
1 pinch salt, sea salt, season to taste
1 teaspoon pepper
5 teaspoon fresh coriander
200 g skinless boneless turkey breast, cut into strips (all fat removed)
Put the garlic, onion and milk in a food processor or liquidiser and process to make a paste. This
is not essential but it does give the traditional texture of a korma. If you prefer, you can just chop
the garlic and onion very finely.
Melt the MCT Oil in a non-stick pan and gently sauté the turkey until just firm. Remove and set
aside. Add the onion paste to the pan and cook gently for 2 minutes until softened. Return the
turkey to the pan and sprinkle in the korma spice powder. Season and cook for another 3
minutes. Stir in the yogurt and return to a simmer. Check the seasoning and serve, sprinkled with
coriander sprigs.
