World Cuisine

  • 300 g (10 oz) turkey breast, cubed
  • 4 tablespoons groundnut oil
  • 2 onions, thinly sliced
  • 1 small cauliflower, cut into small florets
  • 2 bay leaves
  • 300 g (10 oz) basmati rice
  • 750 ml (1¼ pints) chicken stock
  • 1 tablespoon nigella seeds
  • salt and pepper
  • 2 tablespoons flaked almonds, toasted, to garnish
  • 1 onion, roughly chopped
  • 2 garlic cloves, chopped
  • 25 g (1 oz) fresh root ginger, peeled and roughly chopped
  • 2 teaspoons ground turmeric
  • ¼ teaspoon ground cloves
  • ½ teaspoon dried chilli flakes
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons medium curry paste
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar

Place all the marinade ingredients in a food processor, blend to a thick paste and turn into a large bowl. Add the turkey, season to taste, mix well and set aside.

Heat 3 tablespoons of the oil in a large frying pan and fry half the sliced onion until deep golden and crisp. Remove with a slotted spoon and drain on kitchen paper.

Add the cauliflower to the frying pan and fry gently for 5 minutes. Add the remaining onion and cook, stirring, for about 5 minutes until the cauliflower is softened and golden. Drain on kitchen paper.

Heat the remaining oil in the pan. Add the turkey and marinade and fry gently for 5 minutes, stirring. Add the bay leaves, rice and stock and bring to the boil. Reduce the heat and simmer very gently, stirring occasionally, for 10–12 minutes until the rice is tender and the stock has been absorbed, adding a little water if the mixture is dry before the rice is cooked. Stir in the nigella seeds and cauliflower and heat through. Garnish with the crisp onion and toasted almonds and serve immediately.

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