Skinny korma with steamed rice recipe

By Matt Dawson from My Big Fat Diet Show

Curry - stodge, fat and heaps of calories, right? Wrong! Matt Dawson on My Big Fat Diet Show offers us a curry without the guilt

Watch the video of Matt cooking this skinny curry

Serves 4

Preparation time 10 minutes, cooking time 25 minutes

Ingredients

1 tbsp ground nut oil (could substitute veg oil)
2 onions, finely chopped
2 large cloves of garlic, crushed
2cm of ginger, peeled and grated
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 tsp garam masala
1 tsp ground black pepper
1 tsp medium curry powder
150ml Greek yoghurt (not fridge cold)
100ml full fat milk (not fridge cold)
500g turkey breast, cut into one inch dice

METHOD

How to make skinny korma with steamed rice

1. Sweat the onion in the oil in a medium frying pan over a moderate heat for 5 minutes or until soft and translucent and not browned.

2. Add the garlic and ginger for a further 2 minutes.

3. Spoon 2/3 of the onion mixture into a small blender and blitz with 3 tablespoons of water until a smooth paste is achieved.

4. Return the paste to the pan and add all of the spices. Continue to cook for a further 2 minutes until the spices become fragrant.

5. Add the yoghurt 1 tablespoon at a time, reserve 3 tablespoons for later use. Add 150ml of water and the milk and bring to a gentle simmer.

6. Tip in the diced turkey and continue to simmer for 10-15 minutes, stirring occasionally. NB: It is important that the mixture does not boil or it will split so keep it at a gentle simmer. While the turkey is cooking, cook the rice according to packet instructions.

7. Check that the turkey is cooked through before stirring in the reserved 3 tablespoons of yoghurt and garnish with toasted almonds and a coriander leaves to serve.