Lucas Hollweg’s formula for delicious, smooth turkey curry from Sainsbury’s magazine likewise works splendidly with chicken
Prepared IN
45 minutes
COOKING TIME
30 minutes
Planning TIME
15 minutes
SERVES
4
Fixings
5 tbsp vegetable oil
6 entire cloves
10 green cardamom units, slammed
1 stick cinnamon, broken down the middle
1 green stew, quartered lengthways
2 medium onion, finely hacked
4 garlic cloves, squashed
1 tbsp ground new ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
0.5 tsp fine ocean salt
1 tbsp tomato purée
500 g cold dish turkey (or chicken), in pieces
200 g full-fat Greek yogurt, beaten until smooth
100 g youthful leaf spinach
1 lemon, to press
1 little bundle of coriander, leaves as it were
1 modest bunch of toasted chipped almonds
Technique
1
Warmth 4 tablespoons of the oil in an enormous dish and mix in the cardamom units, cinnamon stick and stew. Include the onions, garlic and ginger and cook over a low-to-medium warmth for 8-10 minutes until delicate and simply searing. Combine the ground flavors, salt and tomato purée, add to the dish and mix over a low warmth for 1-2 minutes.
2
Include the rest of the oil, at that point the turkey and mix for 1 moment until covered with the flavor and onion blend. Eliminate from the warmth and blend in the yogurt in two clusters, mixing and scratching in the flavors from the container.
3
Mix in the spinach, at that point step by step mean 200ml of water, blending admirably, until the sauce is as you like it. Warmth tenderly for 3-4 minutes to shrink the spinach. Include a press of lemon juice; check the flavoring (maybe include a spot of caster sugar). Eliminate the entire flavors on the off chance that you can discover them. Climb into bowls, disperse with the coriander and chipped almonds.
Kitchen mystery: this is warmingly fiery – include another green stew on the off chance that you need to turn up the warmth. Present with rice.
