main meals

Ingredients

	1 clove garlic, chopped roughly
	1 small onion(s), chopped
	2 tablespoon skimmed milk
	2 teaspoon polyunsaturated margarine
	1 teaspoon curry powder, or korma powder
	1 tablespoon almonds, ground
	50 g half-fat creme fraiche
	1 pinch salt, sea salt, season to taste
	1 teaspoon pepper
	5 teaspoon fresh coriander
	200 g skinless boneless turkey breast, cut into strips

Instructions

• Put the garlic, onion and milk in a food processor or liquidiser and process to make a paste. This is not essential but it does give the traditional texture of a korma. If you prefer, you can just chop the garlic and onion very finely.
  
  
• Melt the margarine in a non-stick pan and gently sauté the turkey until just firm. Remove and set aside. Add the onion paste to the pan and cook gently for 2 minutes until softened.
  
  
• Return the turkey to the pan and sprinkle in the korma spice powder and almonds. Season and cook for another 3 minutes. Stir in the crème fraîche and return to a simmer. Check the seasoning and serve, sprinkled with coriander sprigs.