Ingredients

• 1 onion
• chopped
• 4 fresh birds eye chillies
• seeds removed
• chopped
• 1 tsp coriander seeds
• 2 tsp tamarind paste
• 1 tbsp caster sugar
• 2 garlic cloves
• bruised
• 1 small knob root ginger
• peeled and chopped
• 1 tbsp sunflower oil
• for frying
• 500g/1lb 2oz turkey breast
• sliced
• 3 sprigs thyme
• leaves only
• 400ml/14fl oz coconut milk
• 150ml/5fl oz chicken or turkey stock
• 2 large waxy potatoes
• peeled and diced
• 250g/9oz fresh spinach
• chopped
• 1 bunch fresh coriander
• chopped
• 50g/1¾oz whole peeled almonds

Directions

• Place the chopped onion
• chillies
• coriander seeds
• tamarind
• sugar and one clove of garlic into a blender or food processor with the ginger. Pulse until blended into a paste.
• Heat the oil in a large frying pan and brown the turkey
• in batches if necessary
• with the remaining garlic clove and thyme. Remove the turkey from the pan and discard the garlic. In the same pan
• cook the blended paste for a few minutes then return the turkey to the pan and add the coconut milk
• stock and potatoes.
• Cook gently for 20 minutes until the turkey has cooked through and the sauce has thickened. Finally
• stir in the spinach
• fresh coriander and almonds and warm through. Remove from the heat and serve.