Basically food is like the men. It can be good looking, but after a while you discover there is nothing exciting underneath this beauty cover. Food wise you can get those lovely looking, modern dishes finished with champagne foam and liquid nitrogen but the taste is not there.
On the other hand with not very handsome man you can get a whole bunch of virtues that were not so obvious from a first sight. Again with food, some dishes not particularly good looking can be extremely tasty.
The reason I am writing this is that I want to prepare you for a not good looking dish. However if you give it a chance you will not regret.
I have found many recipes for Murgh Keema (ground chicken curry) and adapted them to my taste. Also I used ground turkey instead.
500g ground turkey
4 medium potatoes, peeled and diced
2-3 tbsp sunflower oil
1 medium onion, peeled
1 fresh green chilli (deseeded for less heat, or with seeds for little bit more spice)
4 garlic cloves, peeled
2cm piece of fresh ginger, peeled
tsp of turmeric
half tsp ground coriander
150ml thick natural yoghurt (I used TOTAL and I think it is the best one)
200ml chopped tinned tomatoes
approx. 250ml frozen peas
big handful of fresh coriander (leaver to top up the dish, stalks for more flavour)
about 100ml of water
Heat the oil in a big pan. Meanwhile I chopped chilli, garlic, ginger, onion and coriander stalks in mini chopper - I had coarse paste. Stir-fry it in the hot oil over a high heat for about one minute. Next add turmeric and coriander and fry another 30 seconds.
Next add the meat and fry, dividing big lumps with a wooden spoon, until slightly browned. Next add potatoes, about 100ml water, generous shake of salt, mix well, cover, turn the heat down and simmer for about 10 minutes. Next add peas, tomatoes and yoghurt mixed with little salt. Mix well, cover and simmer for further 5 minutes. Yoghurt may curdle a little bit - it really depends on the brand.
Serve in the bowls, garnished with some fresh coriander. You can chop some coriander and generously sprinkle the dish.