Marco’s Pierre Whites Turkey Curry....

Step one: Prepare your usual curry.

Step two: Swap turkey breast for your usual lamb neck fillet and cut 278 calories plus 18g of fat*.

Serves 4

Ingredients:

• 45ml vegetable oil
• 1 onion, chopped
• 1 stick celery, sliced
• 1 small red pepper
• 1 small potato, peeled and diced
• 700g diced turkey breast meat
• 15ml ground coriander
• 10ml ground cumin
• 10ml ground cinnamon
• 2.5ml ground turmeric
• 2.5ml ground chilli
• 1 chicken stock cube
• 300ml boiling water

To accompany –fresh chutney:

• ¼ onion, chopped
• 1 medium tomato, chopped
• 1 small bunch fresh coriander, chopped

Method:

1. Heat vegetable oil in heavy pan, add onion, celery, pepper and onion. Stir and soften for 4-5 minutes.
2. Add the turkey and stir in the spices.
3. Crumble in the stock cube, add the water and cook for 35-40 minutes.

To make the fresh chutney:

1.  Simply combine onion, tomato and coriander.
2. Serve with rice, naan and yoghurt.

 Guest Post Credits- Lean On Turkey