Turkey Korma

• 2 clove(s) Garlic, chopped roughly
• 2 small Onion, chopped
• 4 tablespoons Skimmed Milk
• 4 teaspoons Margarine, Soft, Polyunsaturated
• 2 teaspoons (level) Curry Powder, or korma powder
• 2 tablespoons Almonds, ground
• 100 g Half Fat Creme Fraiche
• 2 pinch Salt, sea salt, season to taste
• 2 teaspoons Black Pepper
• 10 teaspoons Coriander, fresh
• 400 g Turkey Breast, Skinless, raw, cut into strips

1. 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.
2. Melt the margarine in a non-stick pan and gently saute the turkey until just firm. Remove and set aside. Add the onion paste to the pan and cook gently for 2 minutes until softened.
3. 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 creme fraiche and return to a simmer. Check the seasoning and serve, sprinkled with coriander sprigs.

garlic, onion, milk, margarine, curry, frueiche, salt, black pepper, coriander, turkey breast

Taken from www.epicurious.com/recipes/member/views/turkey-korma-53036111 (may not work)