00:00Hello, I'm Sue McMahon and I'm cook re-editor of Ormans Weekly magazine and I'm going to show you how to make turkey tikka masala.
00:30Normally with a curry you would start off by frying the ingredients but this is going to be a low-fat curry so I'm going to cook the ingredients in the tomato and the water rather than frying.
00:48I'm going to crumble in the stock cube and add a spoon of curry powder.
01:01And using curry powder rather than a paste is another way of cutting down the fat in this recipe.
01:08So I'm going to heat this up until it comes to the boil and I need to make sure that the chicken stock cube has fully dissolved.
01:17Okay, I can see it's starting to come to the boil now so I'm going to add the onion and then the turkey.
01:30Then when it comes back to the boil I'm going to turn the heat down and I'm going to simmer it for about 20 minutes just so that the onion softens and the turkey cooks through.
01:44Okay, so after about 20 maybe 30 minutes the onion will have softened down so I'm going to now add the courgette and the red peppers to the pan.
01:58And then this needs to be cooked for about 10 minutes.
02:07Okay, so once the courgette and the pepper have softened down you can season it.
02:11I'm using some freshly ground black pepper and some salt and I'm going to stir in most of the chopped coriander.
02:25So that's my low fat turkey tikka masala ready to serve.
02:32So I'm serving this with some boiled basmati rice and the reserved coriander sprinkled over the top.
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