TURKEY AND SPINACH CURRY

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.

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