Recipe Serves 4
Preparation time: 10 minutes
Cooking time: 22-25 minutes
Calories per portion: 297
Fat content per portion: 4.9g

Ingredients

1 tbsp olive oil
2 medium onions, peeled and cut into wedges
2-4 garlic cloves, peeled and crushed
1-2 red chillies, deseeded and chopped
1-2 tbsp red curry paste or curry powder
1 tbsp plain white flour
450ml / ¾ pt turkey or chicken stock
450g / 1lb cooked diced turkey thigh meat
4 tbsp low fat natural yoghurt
1 ripe mango, peeled and diced
2 tbsp freshly chopped coriander
Freshly cooked saffron flavoured basmati rice to serve

Method

1. Heat the oil in a large pan and gently sauté the onions, garlic and chillies for 5 minutes. Add the curry paste or curry powder with the flour and continue to sauté for a further 3 minutes.

2. Gradually stir in the stock, bring to the boil, then reduce the heat. Add the diced turkey thigh meat, cover with a lid and simmer gently for 12-15 minutes or until the turkey is piping hot.

3. Stir in the yoghurt, the diced mango and coriander and heat through for 2 minutes before serving with the freshly cooked rice.

For more recipe ideas from the British Turkey Information Service, check out www.britishturkey.co.uk

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