Turkey & coconut korma

If you're having a kids' party, this will go down a treat. The ingredients here serve 25 children, but if you just want to make it for four adjust the ingredients by a third

Serves: 25 Children

What you need:

• 1.5kg Quality British Diced Turkey breast or thigh
• 6tbsp Oil
• 3 Onions, peeled and finely chopped
• 3tsp ground coriander
• 3tsp ground cumin
• 3tsp ground turmeric
• 1tsp chilli powder
• 1 pinch of ground ginger
• 3 Garlic Cloves, peeled and crushed
• 900g Chopped Tinned Tomatoes
• 6Courgettes
• 150ml / 6fl oz Water
• 3tsp Cornflower
• 450ml / 16fl oz Soured Cream
• 150g Creamed Coconut, grated
• Salt and freshly ground pepper
• Chopped fresh coriander to garnish

What you do:

1. Heat the oil in a large frying pan and fry the turkey in batches until lightly browned. Remove and reserve.
2. Add the onion to the pan and fry until softened. Stir in the coriander, cumin, turmeric, chilli, ginger and garlic, and fry gently for 2 minutes.
3. Add the tomatoes, courgettes and water and return the turkey to the pan. Cover and simmer gently for 30 minutes.
4. Stir the cornflour into the soured cream until evenly mixed and bring back to simmering point. Stir in the coconut and seasoning. Heat gently until the coconut melts.
5. Serve sprinkled with freshly chopped coriander and rice.

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