Enough water to cover turkey breast during cooking
For korma sauce:
1 medium onion, minced
1 tsp fresh ginger, minced
1 garlic clove, finely minced
1 tsp ground coriander
1 tsp paprika or kashmiri chili powder
¼ tsp Cayenne pepper (optional)
¼ tsp cumin
¼ tsp cinnamon
Content of 4 cardamoms
¼ cup tomate paste
2 Tbsp ground almonds or powdered cashew nuts
1 cup low-fat coconut milk
½ cup poultry broth
For cauliflower basmati rice:
1 small cauliflower, cut in florets
1 Tbsp oil
150 ml low-fat coconut milk (the rest of the 400 ml can)
¾ cup water
½ cup basmati rice
½ tsp turmeric
For serving :
Fresh cilantro (optional)
Naan bread (optional)
For the pulled turkey :
Butterfly the turkey breast to ensure an even cooking.
Sprinkle turkey breast with turmeric and garam masala. Refrigerate for 10 minutes.
Put the turkey breast in a pot. Add poultry broth. Cover with water, if needed. Bring to a boil, then reduce to low heat. Poach turkey breast for 15 minutes, until its internal temperature reaches 165ºF (74ºC).
Let the turkey breast cool in the broth. Using two forks or your fingers, pull apart turkey breast. Set aside.
For the korma sauce:
While the turkey is resting, preheat oven to 220°C (425°F) to roast cauliflower florets.
Caramelize onion for 8 minutes.
Add ginger, garlic and spices, and cook 2 more minutes.
Add tomato paste, ground almonds (or cashew nuts), coconut milk and poultry broth. Stir and let simmer 15 minutes at medium heat.
Adjust seasoning, if needed.
Add pulled turkey breast just before serving.
For basmati rice:
While korma sauce is simmering, lay cauliflower florets on a baking sheet lined with parchment paper. Sprinkle cauliflower with oil. Cook in the oven at 220°C (425°F) for about 15 minutes or until florets are golden.
Bring poultry broth and coconut milk to boil. Add rice and turmeric. Let simmer for 10 minutes or according to instructions on package.
Put the korma turkey in a bowl. Garnish with cilantro leaves. Serve with turmeric and cauliflower rice. Serve with naan bread, if desired.
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