Dinner

Skinny Korma, Matt Dawson Style is for Dinner.

Skinny Korma, Matt Dawson Style takes 10 minutes to prepare.

Skinny Korma, Matt Dawson Style takes 25 minutes to cook.

Skinny Korma, Matt Dawson Style makes 4 servings.

The ingredients for Skinny Korma, Matt Dawson Style are:

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
? tsp ground cinnamon
? 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

Here is how you make Skinny Korma, Matt Dawson Style:

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.Number of Servings: 4Recipe submitted by SparkPeople user TEENYTINYPIP.

The nutritional information for Skinny Korma, Matt Dawson Style is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 219.9

• Total Fat: 5.9 g
• Cholesterol: 55.0 mg
• Sodium: 1,297.2 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 2.2 g
• Protein: 26.4 g