Bridget Jones'S Turkey Buffet Curry In A Hurry!
- 2 cooked turkey escalopes or 2 cooked chicken breasts, diced
- 1/2 onion, peeled and diced
- 1 -2 garlic clove, peeled and minced
- 2 teaspoons oil, sunflower
- 1 (8 ounce) can tomatoes
- 1/2 lemon, juice of
- 2 tablespoons golden sultana raisins
- 2 tablespoons desiccated coconut
- 1 tablespoon curry powder, of your choice
- 1/2 teaspoon cumin
- 1/2 teaspoon sweet paprika
- 1/4 pint vegetable stock or 1/4 pint chicken stock
- salt and pepper, to taste
- yoghurt (1 small pot) (optional)
- Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and well coloured.
- Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil.
- Add the yoghurt if using and mix well; allow to heat up gently for about 5 minutes.
- Check the seasoning and adjust if necessary.
- Serve hot with steamed/boiled rice, this makes two generous servings.
turkey, onion, garlic, oil, tomatoes, lemon, golden sultana raisins, coconut, curry powder, cumin, sweet paprika, vegetable stock, salt, yoghurt
Taken from www.food.com/recipe/bridget-joness-turkey-buffet-curry-in-a-hurry-245100 (may not work)