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1
Pour two tablespoons of oil into a wide, shallow pan and place over a high heat.
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2
As the oil starts to sizzle, crumble in the minced turkey.
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3
Let the mince brown deeply on the underside before tuning it over (stirring will stop the meat browning). Continue cooking for four or five minutes until nicely browned all over.
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4
While the meat browns, peel and finely chop the onion.
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5
Remove the meat from the pan with a draining spoon and set aside.
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6
Return the pan to the heat, stir the onion into the meat juices and oil in the pan and let it fry for seven to eight minutes until soft and lightly coloured.
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7
Stir in two level teaspoon of mild ground chilli, two teaspoons of your favourite curry powder and two tablespoons of chilli sauce.
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8
Roughly chop 250g of tomatoes and stir into the onions.
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9
Continue cooking for a few minutes until the tomatoes have collapsed and the onion is translucent.
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10
Return the meat and any juices to the pan and stir together.
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11
Drain and add the haricot beans, then season generously with salt and pepper and continue simmering for a further five to seven minutes.
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12
Stir in two to three minutes of soured cream or creme fraiche, one tablespoon of chilli sauce to taste and a little chopped coriander.
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