Creamy coconut curry, with tomato and fresh coriander.
450g Cooked Leftover Turkey Meat
400g Chunky Chopped Tomatoes
400ml Coconut Milk
1 Large Onion, finely chopped
1 Green Chilli, finely chopped, no seeds
5g Fresh Coriander, chopped
2 tbsp Curry Powder
1 tbsp Mango Chutney
30ml Olive Oil
20ml Lemon Juice
100ml Boiling Water
1 Chicken Stock Cube
In a wok, sauté the onion in the olive oil until softened.
Add the chilli and the curry powder to the wok and cook gently for a few minutes.
Add the tomatoes, coconut milk, boiling water, lemon juice, mango chutney and crumble in the stock cube.
Stir well and gently cook for 20 minutes.
Add the turkey and heat through, gently.
Sprinkle with coriander and serve with rice and naan bread.