Ingredients
- 600g Fresh Turkey Thigh Strips
- 1 tablespoon vegetable oil
- 1 teaspoon black mustard seeds
- 1 large onion, coarsley grated
- 1⁄3 cup tikka masala curry paste
- 165ml light coconut milk
- 1 cup salt reduced chicken stock
- 4 small zucchinis, cut into batons
- 1⁄2 cup coriander leaves, roughly chopped
- 4 cups steamed basmati rice, to serve
Instructions
Heat the oil in a large deep frypan. Add the mustard seeds and cook over medium heat for 30 seconds or until they begin to pop. Add the onion and cook, stirring, for 3-4 minutes until softened.
Stir in the curry paste and cook for 1 minute, then add the turkey and stir to coat in the paste mixture. Add the coconut milk and stock, then bring to a simmer and cook over low heat for 5 minutes, then add the zucchini and cook for a further 5 minutes or until the zucchini is tender and the turkey is cooked through. Season to taste with sea salt and freshly ground black pepper.
Divide curry among plates and scatter with coriander. Serve with basmati rice.
