Ingredients

500 g (1 lb 2 oz) diced British turkey thigh meat
1 red onion, sliced thinly
1 red pepper, deseeded and chopped
1 courgette, sliced
2 garlic cloves, crushed
2 tbsp korma curry paste
1 ½ tsp chilli powder
1 x 230 g can chopped tomatoes
150 ml (5 fl oz) each of chicken stock and double cream
50 g (2 oz) creamed coconut, chopped
1 bunch coriander, chopped 

Heat a little oil in a pan and fry turkey in batches until lightly browned. Remove from pan and set aside. Add onion to pan and fry for 5 minutes.

Add red pepper, courgette and garlic and fry for 5 minutes, stirring occasionally. Stir in curry paste and chilli, add tomatoes and stock and bring to a simmer. Return turkey to pan and cook gently for 10 minutes. Stir in cream and coconut and cook for a further 2 minutes, or until coconut has melted and sauce is bubbling. Season with salt and black pepper and sprinkle over coriander. 

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D C Thomson & Co Ltd.    Sunday Post    post plus