• last year
Use your leftover turkey to make this low fat turkey curry
Transcript
00:00 Hello, I'm Sue McMahon and I'm cookery editor of Woman's Weekly magazine and I'm going to
00:11 show you how to make Turkey Tikka Masala
00:13 Normally with a curry you would start off by frying the ingredients but this is going
00:38 to be a low fat curry so I'm going to cook the ingredients in the tomato and the water
00:43 rather than frying.
00:48 I'm going to crumble in the stock cube and add a spoon of curry powder.
01:01 And using curry powder rather than a paste is another way of cutting down the fat in
01:06 this recipe so I'm going to heat this up until it comes to the boil and I need to make sure
01:12 that the chicken stock cube has fully dissolved.
01:15 Ok I can see it's starting to come to the boil now so I'm going to add the onion and
01:25 then the turkey.
01:31 Then when it comes back to the boil I'm going to turn the heat down and I'm going to simmer
01:36 it for about 20 minutes just so that the onion softens and the turkey cooks through.
01:44 Ok so after about 20 maybe 30 minutes the onion will have softened down so I'm going
01:51 to now add the courgette and the red peppers to the pan.
01:59 And then this needs to be cooked for about 10 minutes.
02:06 Ok so once the courgette and the pepper have softened down you can season it.
02:12 I'm using some freshly ground black pepper and some salt.
02:21 And I'm going to stir in most of the chopped coriander.
02:29 So that's my low fat turkey tikka masala ready to serve.
02:36 So I'm serving this with some boiled basmati rice and the reserved coriander sprinkled
02:42 over the top.
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