Turkey masala with saffron rice

I had made a turkey stir fry as part of my diet, I am doing the 5 & 2 diet, 5 days in the week normal eating and 2 fast days, that is approx. 600 Kcals in the day. But this is about the rest of the 500g of diced turkey breast (have you ever tried to buy 50 grams of turkey breast?).

You will require:

450g of turkey breast (diced)

For the marinade

crush the following together

3 small chillies

2 garlic cloves

and add

3 tsp. masala powder (you can buy it or make it yourself)

add 500ml of yoghurt

½ diced onion

Juice of ½ lemon

Mix all the ingredients together and add the turkey pieces, mix well cover and put into the fridge overnight.

Rest of the ingredients:

200g of onions diced (or more)

200g carrots sliced

200g mushrooms diced

2 pepper (red, yellow or orange matters not)

1 tbsp. of curry leaves (crushed)

4 kafir lime leaves (chopped fine)

1 tbsp. Tomato puree

1 tsp. grated ginger

1 tsp. crushed garlic

5-6 small red chillies from my balcony (you may wish to buy them as I cannot be held responsible if you fall)

1 bunch of coriander

1 tbsp. of oil for frying the onions etc.

Mix the masala spices with the yoghurt, add the chilli and garlic paste and lemon juice,  add the Turkey pieces to the marinade, stir well and leave overnight covered in the fridge.

Next day heat the oil or ghee in a wok, soften the onions, add the lime leaves.

 

 add the ginger, garlic,

 

stir fry a little add the tomato puree,

 

the diced (or sliced) carrots, peppers and mushrooms and ½ the coriander.

 

cook it a little and add the tomatoes and rubbed curry leaves,

 

then cook until the oil separates out, add the chillies (left whole but slit ).

Add the contents of the turkey marinade.  

 

Stir to coat all and transfer to the slow cooker, cook on low for 4 hours. Add the remainder of the coriander leaves just before serving.

Serve with basmati rice cooked with 5 cardamom pods, 3 cloves; add a few strands of saffron into the cooking water.

We had a ginger mango chutney (bought) and a cucumber mint riata (home made) with poppadum’s as a nice little starter and naan with the main meal.

 

Raita

½ cucumber deseeded and diced

250g yoghurt

1 shallot diced

Juice of ½ lemon

Small handful of chopped fresh mint

1 tsp. Crushed coriander corns

Salt and pepper to taste

Mix the whole lot together (add the salt and pepper at the end) cover and allow the taste to develop. Some may wish to pep it up a bit with some chopped or sliced chilli.