Yield: 4 servings
|15 millilitres||Vegetable oil; (1tbsp)|
|1 medium||Onion; finely chopped|
|1||450 g pack Waitrose Turkey Breast Stir|
|; Fry Strips|
|1||350 g jar Tilda Royal Korma Sauce|
|100 millilitres||Water; (31/2 fl oz)|
|1 small||Ripe mango; peeled and chopped|
|; into small cubes|
|30 millilitres||Fresh coriander; chopped (2tbsp)|
|25 grams||Waitrose Toasted Flaked Almonds; (1 oz)|
Heat the oil in a wok or large frying pan and saut the onion for 2-3 minutes or until soft.
Remove from the pan and keep warm.
Add the turkey strips to the pan and fry over a high heat for 2-3 minutes turning constantly until lightly browned all over.
Pour in the korma sauce (reserving the empty jar) and stir well. Pour the water to the empty sauce jar, replace the lid and shake well to release the remaining sauce. Add to the turkey together with the fried onion and mango.
Stir well and allow to simmer for approximately 6-8 minutes or until the turkey is cooked thoroughly.
Just before serving stir in the fresh coriander, then top with the almond flakes. This dish is also delicious served with crispy fried onion pieces.
Serve with basmati rice, Waitrose Hot Mango Chutney and one of our authentic naan breads. Choose from Garlic & Coriander, Tandoori or Peshwari.
Converted by MC_Buster.
NOTES : This quick midweek supper dish uses ready prepared turkey strips and a ready-made korma sauce. In place of the fresh mango, drained canned mango may also be used.
Converted by MM_Buster v2.0l.