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Turkey Korma With Fresh Mango

Yield: 4 servings

Ingredients and directions for this recipe

15 ml Vegetable oil; (1tbsp)
1 md Onion; finely chopped
1 450 g pack Waitrose Turkey
-Breast Stir
; Fry Strips
1 350 g jar Tilda Royal Korma
-Sauce
100 ml Water; (31/2 fl oz)
1 sm Ripe mango; peeled and
-chopped
; into small cubes
30 ml Fresh coriander; chopped
-(2tbsp)
25 g 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.

See also:
Previous recipe Turkey Kiev With Mexican Variation
Next recipe Turkey Lasagna

Or try one of these recipes:
Chicken Picante (a Southwestern Favorite)
Gaenf Mussamun