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Rugby hero Matt Dawson is never one to shirk a challenge – and that’s why he has been spending long hours in the kitchen creating a dish fit to become a new favourite with the British public. It’s not an easy task - his recipe will have to be good to become as popular as bangers and mash or spaghetti bolognese. And to make it a bit harder, the main ingredient must be British turkey!
But the former England champion and A Question of Sport regular is hoping not only to win another cap – this time a chef’s hat – but also raise money for the children’s medical charity SPARKS.

Matt has been lined up by TV chef Phil Vickery, along with two other SPARKS sporting celebrities – champion jockey Frankie Dettori and former tennis ace Annabel Croft – and three professional chefs to tickle the nation’s tastebuds.

Frankie and Annabel have already unveiled their recipes for Rolled Turkley and Spicy Turkey Wraps – so Matt knows he has a lot to live up to with his Creamy Turkey Korma. He is hoping fans will try his dish, which uses mild spices to make a fragrant rather than a fiery curry, and vote it their favorite on He says: β€œI love adding my own touch when cooking and often try out new recipes.”

See what you think – and if you think you can do better, there’s a chance to win a two night spa break for two by sending in your own original recipe to In the meantime, here’s Matt’s try:


Serves 4

2 tablespoons vegetable oil
500g diced British turkey thigh meat
1 red onion, peeled and thinly sliced
1 red pepper, deseeded and chopped
1 courgette, sliced
2 garlic cloves, peeled and crushed
2 tablespoons korma curry paste
1/2tsp chilli paste or powder
230g can chopped tomatoes
150ml chicken or turkey stock
150ml double cream
50g creamed coconut, chopped
Salt and pepper
1 bunch of leaf coriander, chopped

1. Heat the oil in a large pan and fry the turkey in batches for 2-3 minutes until lightly browned. Drain from the pan and set aside.

2. Add the onion and fry for 5 minutes until softened. Add the red pepper, courgette and garlic and fry for 5 minutes, stirring occasionally.

3. Stir in the curry paste and chilli, add the tomatoes and stock and bring to a simmer. Return the chicken to the pan and cook gently for 10 minutes.

4. Stir in the cream and chopped coconut and cook for a further 1-2 minutes or until the coconut has melted and the sauce is bubbling. Season and serve with the coriander sprinkled over. Serve with naan bread or rice and mango chutney.

For more information on SPARKS visit

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For further information contact:

Jane Saward/Jackie Hollis at FML Public Relations,
Tel: 01273 834716

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