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Friday 27th July, 2012

Coronation Turkey Curry

Preparation time: 15 Minutes Cooking time: 20 minutes
Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Measure the ground spices into a teacup and open the tin of Chopped tomatoes Add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground Black pepper. Pour in the water and the tomatoes, bring to the boil, Turn down the heat a little and let the sauce simmer for 5-10 minutes. Add the turkey pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan turn the heat down and let the turkey cook for 15-20 minutes, Stirring occasionally. Add the yoghurt and mango chutney to the turkey and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Finally, chop the fresh coriander leaves and sprinkle them along with the raisins onto the curry just before you serve it with the rice or naan Bread.

Ingredients for 4 servings 1/2 Tins Chopped Tomatoes 1 medium onion 4 tbsp vegetable oil 1 tsp ground coriander 1 tsp ground cumin tsp ground turmeric salt and freshly ground black pepper 100ml/3fl oz water 5 Turkey breasts slices 2 tbsp yoghurt 1 lime (or lemon) 2 Tbsp Mango chutney 20 Raisins a small bunch of coriander leaves cooked rice

SANJAYS TOP TIP.. The curry works equally well with vegetables and leftover meats from roast dinners etc