Hello, I'm Sue McMahon and I'm cookery editor of Women's Weekly magazine and I'm going to
I'll show you how to make Turkey Tikka Masala. Normally 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
I'm going to crumble in the stock cube. And add a spoon of curry powder
And using curry powder rather than a paste is another way of cutting down the fat in this recipe
So 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
Okay, I can see it's starting to come to the boil now
so I going to add the onion and then the turkey Then when it comes back to the boil I 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
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
And then this needs to be cooked for about 10 minutes. Okay, so once the courgette and the pepper have softened down, you can season it
I'm using some freshly ground black pepper and some salt. I'm going to stir in most of the chopped coriander
That's my low-fat turkey tikka masala ready to serve. I'm serving this with some boiled basmati rice
and the reserved coriander sprinkled over the top