Bridget Jones's Turkey Buffet Curry in a Hurry!

Ingredients

• 2 cooked turkey escalopes or cooked chicken breasts, diced
• 1/2 onion, peeled and diced
• 1-2 garlic cloves, 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 chicken stock
• salt and pepper, to taste
• yoghurt (1 small pot) (optional)

Directions

1. 1

   Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and well coloured.

2. 2

   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.

3. 3

   Add the yoghurt if using and mix well; allow to heat up gently for about 5 minutes.

4. 4

   Check the seasoning and adjust if necessary.

5. 5

   Serve hot with steamed/boiled rice, this makes two generous servings.