This recipe is an unashamed transmogrification of my Chicken with blueberries and cinnamon, widely recognised as the ‘world’s healthiest meal’ for containing as many antioxidants as 23 bunches of grapes.
Although turkey is lean, its flesh is more fibrous than chicken and, therefore, meatier in taste – ideal for gratifying the carnivores among us. The spicing is also slightly different in this recipe. A blend of cinnamon and fennel is used to regulate blood sugar levels and to suppress appetite. Give it a go!
20g/¾oz fresh coriander
4 garlic cloves, finely chopped
2 tbsp grated (peeled) fresh root ginger
2 tsp ground cinnamon
2 tsp fennel seeds
1 tsp chilli powder
½ tsp turmeric
salt, to taste
500g/1Ib 2oz low-fat Greek yoghurt
500g/1Ib 2oz skinless, boneless turkey breast fillets, cut into bite-size pieces
1 tsp garam masala
chopped fresh coriander, to garnish
pilau rice, to serve
In a food processor, blend together the blueberries, chopped coriander, garlic, ginger, ground cinnamon, fennel seeds, chilli powder, turmeric, salt and yoghurt to make a purée. Set aside.
Place the turkey in a deep saucepan, and slowly pour in the yoghurt mixture, mixing it into the turkey, and then bring to a simmer over a low heat. Simmer, uncovered, for 10 minutes, stirring from time to time. Mix through the garam masala.
Garnish with the extra chopped coriander and serve with pilau rice.
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