½ tbs Vegetable oil
1 Onion, sliced
1 Green chilli, sliced
12cm Ginger, peeled and chopped
1 Clove Garlic, peeled and chopped
400g Turkey Fillets
3 tsp Curry Powder
½ pint Chicken Stock
300g Brown Rice
Bunch Coriander, chopped
5 tbsp Natural Yogurt
Heat the oil,add onion, ginger, chilli and garlic. Cook on a medium heat for 10 minutes (don’t allow to burn).
Slice the turkey into bite-size pieces and add to the pan with the curry powder and cook for 5 minutes.
Add the stock and bring to the boil, then simmer for 15 minutes.
Cook the rice, stir in the chopped coriander and yogurt through the chicken curry.
Serve the Turkey Curry in bowls along with the rice.