Mild Turkey & Mushroom Curry
Savoury dish with no heat!
- 1 large onion
- 400g turkey breast (cubed)
- 2 teaspoons mild curry powder
- Coconut milk - 1 can or homemade
- 1 organic chicken stock cube
- 2 level tablespoons Coconut oil
- 4 large chestnut mushrooms (cut into bite size pieces)
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Average budget
Roughly chop onions
Cut turkey breast into bite size cubes
Cut mushrooms into bite size pieces
Put two level tablespoons of coconut oil into saucepan.
Add onions and soften on a very low heat for a few minutes.
When onions are soft, add two teaspoons of mild curry powder and cook out the curry powder with the onions for a further couple of minutes.
Add turkey cubes and stir until meat has sealed.
Add mushrooms, stock cube and coconut milk.
Bring pan to boil then reduce heat to simmer for at least 30 mins.
Serve with rice, noodles or top off a jacket potato.
Make your own coconut milk. Place 1 cup of coconut milk into a processor or liquidizer, add 1-1/2 cups of hot water and mix on a high setting for a couple of minutes. Empty contents into a tight weave sieve (over a bowl or separate saucepan) and press down with a spoon to release the milk. Put the strained coconut back into the processor, add a further 1/2 cup of hot water and process on a high setting for a further couple of minutes. Return contents to the sieve and press to release more milk. Discard pressed coconut mush and use the milk in your cooking.