Turkey Korma-Curry

I don't think I have ever tried a Japanese curry, but I make a cross between an Indian korma and Thai style curry, but it is a bit of a made up recipe that all the family like.

• 1 large onion, chopped
• 1 cup chicken stock/broth
• 280 ml can coconut milk - optional
• 1 green chilli, finely chopped
• 3 cloves garlic, crushed
• 1/4 cup fresh coriander, chopped
• 1 400 g can chopped tomatoes
• 1 tablespoon lemon grass paste
• 1 tablespoon freshly grated ginger
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon dried ground ginger
• 1/2 teaspoon ground cardamom
• 1 teaspoon ground fenugreek
• 1 tablespoon mango chutney
• 1 large carrot, chopped
• 360g baby bok choy - you can add whatever vegetables you like really

1. fry the onion and garlic in a little oil
2. add the dried ingredients and stir fry with the onions for 1 minute
3. add all the remaining ingredients, except bok choy
4. simmer for 1 hour, adding the bok choy 5 minutes before the end
5. serve with rice

I don't tend to really measure things, so hope that I have them about right.

Contributed by Lesley Rattue