PER SERVING
SERVES 4
233 CALORIES
2.1G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 10 MINUTES
4 × 120g lean turkey steaks
2 teaspoons ground coriander
1 red onion, finely chopped
2 garlic cloves, crushed
1 × 4cm piece lemongrass, finely chopped
1 small red chilli, sliced
300g tomato passata
1 tablespoon chopped fresh coriander
2 tablespoons mango chutney
salt and freshly ground black pepper
1 Remove any remaining visible fat from the turkey. Slice the steaks into thin strips and place in a shallow dish. Season with salt and black pepper and coat with the ground coriander.
2 Heat a non-stick wok, and dry-fry the onion and garlic until soft. Add the coated turkey strips and cook quickly over a high heat.
3 Add the lemongrass and chilli and toss the ingredients well together. Add the tomato passata and heat through. Remove from the heat, and stir in the fresh coriander and mango chutney. Serve on a bed of boiled basmati rice.
TIP Coating the turkey with ground coriander adds a sweet flavour to the finished dish