Bridget Jones'S Turkey Buffet Curry In A Hurry! - cooking recipe

Ingredients

2 cooked turkey escalopes or 2 cooked chicken breasts, diced
1/2 onion, peeled and diced
1 -2 garlic clove, peeled and minced
2 teaspoons oil, sunflower
1 (8 ounce) can tomatoes
1/2 lemon, juice of
2 tablespoons golden sultana raisins
2 tablespoons desiccated coconut
1 tablespoon curry powder, of your choice
1/2 teaspoon cumin
1/2 teaspoon sweet paprika
1/4 pint vegetable stock or 1/4 pint chicken stock
salt and pepper, to taste
yoghurt (1 small pot) (optional)

Preparation

Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and well coloured.
Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil.
Add the yoghurt if using and mix well; allow to heat up gently for about 5 minutes.
Check the seasoning and adjust if necessary.
Serve hot with steamed/boiled rice, this makes two generous servings.