Curried Turkey With Apricots And Sultanas
|Vegetable oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Skinless turkey breast||1 Pound, cut into cubes (450 Gram)|
|Mild curry paste||3 Tablespoon|
|Chicken stock||1⁄2 Pint (300 Milliliter /1 1/4 Cup)|
|Frozen peas||6 Ounce (175 Gram)|
|Canned apricot halves in juice||14 Ounce (400 Gram, 1 Can)|
|Sultanas||1 3⁄4 Ounce (50 Gram /1/3 Cup, Golden Raisins)|
|Basmati rice||12 Ounce, freshly cooked (350 Gram /6 Cups)|
|Ground coriander||1 Teaspoon|
|Fresh coriander||4 Tablespoon, chopped (Cilantro)|
|Green chili||1 , deseeded and sliced|
1. Heat the oil in a large saucepan and fry the onion and turkey for 4—5 minutes until the onion has softened and the turkey is a light golden colour.
2. Stir in the curry paste. Pour in the stock, stirring, and bring to the boil. Cover and simmer for 15 minutes. Stir in the peas and bring back to the boil. Cover and simmer for about 5 minutes.
3. Drain the apricots, reserving the juice, and cut into thick slices. Add to the curry, stirring in a little of the juice if the mixture is becoming dry. Add the sultanas (golden raisins) and cook for 2 minutes.
4. Mix the rice with the ground coriander and fresh coriander (cilantro) stir in the chilli and season with salt and pepper to taste. Transfer the rice to warm plates and top with the turkey curry.