A traditional curry from Cape Malay people of South Africa, made with turkey and served with fluffy basmati rice.
Dice the turkey into 2cm cubes.
Peel and dice the shallots and garlic. De-seed the chilli and chop finely. Dice the green pepper.
Chop the apricots and fresh ginger.
Heat the sunflower oil in a saucepan. Add the chopped onion and sauté over a medium heat until golden brown. Add the diced pepper, chilli and spices and cook for a few minutes. Add the meat and saute for 2-3 minutes. Add 100ml of water and the diced apricot and cook until all the water has evaporated. Remove from the heat and stir in the butter milk.
Whilst the curry is cooking, cook the basmati rice in 1.5 times its volume of water along with a good pinch of salt. Bring to the boil, reduce to a simmer and cover the pan with a lid. Cook for 10 minutes until all of the water is absorbed.
Serve the curry with rice topped with few coriander leaves.
«You can substitute the turkey with beef and add a few more chillies to make it more spicy. »