Creative Curry
A Boxing Day curry recipe to compliment Tilda's basmati rice, making for a tasty meal to follow your Christmas Day. Minimum effort with maximum taste.
Tilda Turkey or Chicken Curry Recipe
Ingredients
- Tilda Pure Basmati Rice
- 2 tsp Sunflower oil
- 1 tsp Cumin seeds
- ½ tsp Mustard seeds
- 1 Large onion finely chopped
- 2 Cloves garlic crushed
- 1cm Ginger peeled and grated
- 1 Green chilli or ½ tsp chilli powder
- 3 tsp Medium curry paste or 1 tsp garam masala
- 1 tsp Ground coriander
- 1/s tsp Turmeric
- 1 tsp Cardamom pods
- 1 tsp Tomato puree
- 400g Turkey or chicken breasts (approx 2 breasts) cut into bite size pieces
- 150ml Water
- ½ Green pepper diced
- Fresh coriander
- 1ts Lemon juice
Procedure
- Dry fry the cumin and mustard seeds until they start to pop, remove from heat and grind in pestle and mortar.
- Fry the onion, garlic, ginger and chilli until softens and turns brown.
- Add the dry spices (or curry powder) to the cumin and mustard seeds and mix in the tomato puree to make a paste. Add this to the pan and continue to cook fry for 1-2 minutes.
- Next add the turkey or chicken and continue to cook until coloured on all sides.
- Pour in the water and simmer on a medium heat for a further 20-25 minutes.
- Add the green pepper and continue to cook for 5 minutes.
- Serve with Tilda Pure Basmati rice and garnish with fresh coriander and a squeeze of lemon juice.
For a live cookery demonstration of this recipe and how to cook the perfect Tilda Basmati rice visit www.tilda.com