Oven-Baked Turkey and Peanut Butter Curry
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 75.00 | ml | Oil, Sunflower |
| 300.00 | g | Onions |
| 5.00 | g | Garlic |
| 15.00 | g | Chilli peppers, fresh |
| 2.00 | g | ROBERTSONS Ginger 6 x 700g |
| 15.00 | g | ROBERTSONS Mild 'n Spicy Rajah |
| 5.00 | g | ROBERTSONS Medium Rajah 6 X 800g |
| 1.00 | kg | KNORR Tomato Pronto 6 x 2kg |
| 45.00 | g | peanut butter |
| 40.00 | g | Coriander, fresh (Cilantro) |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Preheat the oven to 190`c. Heat the oil in a cast iron saucepan. Stirfry the turkey, onion, garlic, chiilies, ginger and curry powder for 5 minutes untl almost browned.
2. Add some salt and pepper, then stir in the tomatoes, coconut cream and peanut butter.
3. Cover tightly and bake for 45 minutes or until done.
4. Uncover, add three quaters of the coriander and check seasoning.
5. Serve with Pilau rice and chopped coiander for garnish.
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