Looking for ways to use up all that leftover turkey but nobody wants another cold meat buffet? Then why not try something completely different that is nutritious, cost saving and low fat but very very tasty. Here is a fantastic solution to all that leftover turkey; Turkey Korma.

Ingredients:

200 g skinless boneless turkey breast, cut into strips
clove garlic, chopped roughly
1 small onion(s), chopped
2 tablespoon skimmed milk
2 teaspoon polyunsaturated margarine
1 teaspoon curry powder, or korma powder
1 tablespoon almonds, ground
50 g half-fat creme fraiche
1 pinch salt, sea salt, season to taste
1 teaspoon pepper
5 teaspoon fresh coriander

How to:
Put the garlic, onion and milk in a food processor or liquidiser and process to make a paste. This is not essential but it does give the traditional texture of a korma. If you prefer, you can just chop the garlic and onion very finely.

Melt the margarine in a non-stick pan and gently sauté the turkey until just firm. Remove and set aside. Add the onion paste to the pan and cook gently for 2 minutes until softened.

Return the turkey to the pan and sprinkle in the korma spice powder and almonds. Season and cook for another 3 minutes. Stir in the crème fraîche and return to a simmer. Check the seasoning and serve, sprinkled with coriander sprigs.

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