Page 429 - CMC Recipe Book

Method
Peel and finely chop the garlic and ginger.
Wash peel and dice the onion.
In a saucepan fry the onion, ginger and garlic in oil until soft.
Add the Korma paste, honey, ketchup, mango chutney, soy sauce and vegetable stock to the pan.
Simmer for 15 minutes and then thicken with cornflour.
Add fresh coriander to finish.
Cook the rice as per manufacturer’s instructions.
Add the cooked turkey to the sauce and heat through to 75°C.
Serve in a tub with rice, garnish with fresh coriander and serve with mini naan if required.