Left-over Turkey Korma

  • 150g Whitworths Sunshine Sultanas
  • 75g Whitworths Ground Almonds
  • 50g Whitworths Crystallised Fiery Ginger
  • 150g Whitworths Flaked Almonds
  • 2tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2tbsp korma paste
  • 400ml chicken stock
  • 700g left-over cooked turkey, pulled or diced into large chunks
  • 150g 0% fat Greek yogurt
  • Small bunch fresh coriander, chopped

Ready… Steady… Bake…

  • Heat the oil in a large pan, then fry the onion and garlic until caramelised.
  • Stir in the almonds, ginger and korma paste then cook for a minute.
  • Stir in the chicken stock and gently bring to a simmer.
  • Once simmering stir in the turkey meat and sultanas then simmer for 10 minutes, stirring regularly.
  • Remove the heat and allow to cool for 30 seconds then stir in the yogurt and coriander.
  • Serve with rice and naan bread (optional).
Print recipe
  • 10 mins
  • 20 mins
  • Makes 8