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Creamy curry with nuts and coriander
(0 votes)
Difficulty:
moderate
Preparation:
1 hr 10 min.
Preparation
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Ingredients
for
4
- Ingredients
- 18 ozs boneless, skinless turkey breasts (cubed)
- 1 Tbsp gluten-free all purpose flour
- 1 Tbsp vegetable oil
- 2 red Bell pepper (seeds removed, chopped)
- 1 onion (thinly sliced)
- 2 Tbsps gluten-free Curry powder
- 1 Tbsp freshly grated ginger
- 1 clove garlic cloves (crushed)
- 1 cup plain Greek yogurt
- 1 ⅔ cups Coconut milk
- ⅜ cup water
- 6 ozs Broccoli
- 5 ozs Cauliflower
- salt
- peppers
Preparation steps
1.
Dredge the turkey pieces in the flour, season with salt and pepper and set aside.
2.
Heat the oil in a large deep frying pan. Add the peppers, onion and 1 tablespoon of curry powder. Cook for 4-5 minutes, until softened and just starting to brown. Add the ginger and garlic and cook for 1 minute.
3.
Push the vegetables to the edges of the pan and add the turkey in batches. Cook each batch for about 2 minutes on each side.
4.
Add the yoghurt and half the coconut milk. Stir to coat the chicken and vegetables. When the yoghurt has reduced, add the water, broccoli and cauliflower.
5.
Bring to a boil, then reduce the heat, cover and simmer gently for 20-30 minutes, stirring occasionally until the turkey is tender.
6.
Stir in the remaining curry powder. Cook uncovered for a few minutes. Stir in the remaining coconut milk and season to taste with salt and pepper.
7.
Put into warm serving bowls and garnish with coriander and chopped peanuts.
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