Wednesday, 23 January 2013

# 317 Turkey Tikka Masala Curry

After a short interval when things seemed to be getting back to normal snow started falling again. We've been lucky here so far as we haven't experienced the huge amounts of snow and the disruption that comes with it that some parts of the country had but I can't wait for it to go away, I can't wait for the snow and ice to melt so it's safe to go out again. If you're not yet tired of seeing photos of the snow there's a few on my Flickr here.

Meanwhile hot, filling and comforting meals are the order of the day and this curry dish went down a treat the other day.

Turkey Tikka Masala Curry

1.200 kg diced turkey thighs (you can also use turkey breast steaks or chicken breasts if you want)
1 tub (300ml) reduced fat creme fraiche
3 teaspoons Tikka Masala Curry Paste (medium)
Pinch of salt
1/2 tin coconut milk
3 tablespoons single cream
Fresh coriander
1/2 onion, chopped
Olive oil

In a big enough food container mix the creme fraiche with the Tikka Masala curry paste until well combined, season with a pinch of salt but don't add too much as the curry paste is already salted. Add the meat, make sure it's well covered in the creme fraiche and curry paste mixture and leave to marinate overnight in the fridge.

Drizzle a little olive oil into a pan, add the onion and soften for a few minutes before adding the meat. Cook the meat for a few minutes and then add the single cream, the coconut milk and the remaining creme fraiche and curry paste mixture. Cook over a low heat for 30-40 minutes stirring occasionally until the turkey meat is cooked through. Add some chopped fresh coriander half way through the cooking.

Serve with white rice and/or steamed vegetables.



PS - This is one of those dishes I always make a double portion of. The amount of meat mentioned is enough for 2 meals for the 3 of us and there's still some leftover which A. likes to take to school in a pitta bread.