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Serves: 4

Time: 45 minutes

Skill: Easy



1 White onion

2 garlic cloves

2cm ginger

Korma curry paste

80g ground almonds

About 500g leftover turkey shredded into small pieces

80g sultanas

400ml chicken stock

Small bunch of fresh coriander (to serve)



  1. Begin by making the paste: place the onion, garlic cloves and ginger in a blender. Blitz the mixture until it forms a smooth paste.


  1. In a hot pan add the paste and 50ml of water, cook for 1 minute until heated through. Following this add the korma curry paste and stir again.


  1. Add the turkey and almonds, once again mix thoroughly and cook for 2 minutes.


  1. In the meantime make up the chicken stock, once ready pour into the mixture along with the sultanas.


  1. Bring the korma to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.


  1. Before serving add 2 tablespoons of low fat Greek yogurt to create a creamier consistency.


  1. Serve with boiled rice and some fresh coriander, then enjoy!