Spiced Turkey Curry

1 tbs oil
1 onion, finely chopped
1 tbs Schwartz Mustard Seed
3 tbs Schwartz Medium Curry Powder
450g (1lb) cooked turkey breast, diced
300ml (½ pint) hot chicken stock
300ml (½ pint) creamed coconut
Schwartz Sea Salt and Black Pepper to season

STEP 1

Heat the oil in a large saucepan and add the onion and Mustard Seeds. Fry over a high heat for 2 minutes. Reduce the heat, add the Curry Powder and cook for 1 minute.



STEP 2

Add the turkey and cook for 5 minutes. Stir in the stock and simmer uncovered for 10 minutes. Stir in the coconut cream and simmer for a further 10 minutes and then serve with cooked rice of your choice