Coronation Turkey

Halve, peel and thinly slice the shallot. Trim the green beans then chop into thirds. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and leaves!).

Heat a drizzle of oil in a large frying pan on medium high heat. Once the pan is hot, add the turkey strips with a pinch of salt and pepper. Stir fry until the turkey is nicely browned, 5 mins. TIP: Fry the turkey in batches if your pan is small as you want to fry it not stew it. Once the turkey is cooked, add the shallot to the pan and cook with the turkey, stirring frequently until softened, 3-4 mins. 

Stir in the garlic, curry powder and mango chutney to coat the turkey, and cook for 1 minute. Pour in the water (see ingredient list for amount) and stir in the chicken stock powder. Add the beans, bring to the boil, then reduce the heat to medium and cover the pan with a lid or some tin foil. Simmer until the beans are tender, about 5 mins.

Once the beans are tender and the turkey cooked, remove the lid and stir in the sour cream, bring to the boil, then remove from the heat. IMPORTANT: The turkey is cooked when no longer pink in the middle. Stir in half the coriander. Taste and add salt and pepper if you feel it needs it.