Turkey and Tomato Curry with Rice

For the rice: Cook rice in salted water according to the package instructions. 

For the curry: Rinse the turkey breast under cold water, pat dry, slice into strips, and season with salt and pepper. In a pot of boiling water, blanch the tomatoes. Peel, halve and deseed the tomatoes, and then cut into cubes. Peel the onions and dice into small cubes. Peel the garlic and press through a garlic press. 

In a deep frying pan or wok, heat 1 tablespoon of the oil. Add the meat and sear until lightly browned. Remove and set aside.

Heat the remaining oil in the wok over medium heat, add the onions and garlic, and cook until fragrant, about 1 minutes. Stir in the tomatoes and curry powder to toast. Pour in the broth and simmer for 5 minutes while continuously stirring. Add the turkey back into the pan, along with 80 g (approximately 1 cup) of the almonds. Cook for an additional 2-3 minutes. 

Meanwhile, rinse the cilantro and shake dry. Reserve some leaves for later and chop the rest. Stir the chopped cilantro with the sweet chilli sauce. Stir this mixture into the curry and season to taste.