Turkey Korma

Here’s a new spin on turkey leftovers.

1 pound (about 2 1/2 – 3 cups) cubed cooked turkey
3 Tbsp olive oil
1 chopped onion
1-2 cloves minced garlic
1 Tbsp coriander
1/4-1/2 tsp cayenne pepper
1 1/4 cup coconut milk, divided
sea salt

Heat oil in pot. Saute onions and garlic with coriander for about 5 minutes, until they become translucent. Add turkey and cayenne, and saute for a few minutes so turkey becomes imbued with the spices. Add 1 cup of coconut milk and salt to taste. Bring to a boil, then simmer, covered, for about 15 minutes. If sauce is too watery, remove lid and let boil uncovered until sauce is reduced. Stir in remaining coconut milk and heat.

Garnish with toasted sliced almonds or coconut.

Serve with Gluten-Free Naan Bread.

One Response to “Turkey Korma”

  1. Menu Plan Monday – Week of 11/30/09 « Cooking without almost everything Says:

    […] wheat-free, egg-free, sugar-free cooking « Chocolate Coconut Mousse Frosting Turkey Korma […]

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