Healthy Turkey Tikka Masala2013-08-20
- Course: Main
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
I love turkey as it’s not only low in fat and high in protein, but it’s cheap too! As well as protein, turkey is an inexpensive source of B vitamins and minerals such as selenium, zinc and phosphorous – it really shouldn’t be just for Christmas!
I’ve already created recipes for healthy turkey burgers, a healthy turkey pizza as well as a turkey casserole and here is a super delicious recipe for Turkey Tikka Masala! If you’re a fan of take-aways then this is for you – especially if you’re watching your waist line (a regular chicken tikka masala dish can set you back over 400 calories – nearly double this recipe!).
- 500g Turkey Breast (diced)
- 1 red onion, chopped
- 2 pepper, deseeded & chopped
- 390g chopped tomatoes
- 1 vegetable/chicken stock cube dissolved in 100ml boiling water
- 1 tbsp rapeseed oil
- 200g low fat natural yoghurt*
- 2 tbsp tikka masala curry paste**
- handful of fresh coriander
- basmati/brown rice to serve
- Optional - chickpeas/spinach
*I prefer to use low-fat yoghurt as opposed to fat-free yoghurt or even Quark as fat free dairy products lack the fatty binding molecules and under high temperatures can split (causing curdling). Despite the appearance it is still perfectly safe to eat. To help avoid the splitting/curdling appearance, it is recommended to slowly and gently heat the quark/fat-free yoghurt when cooking and avoid boiling the mixture, also the addition of a small amount of corn flour will help thicken and bind all the ingredients.
**Make sure the first few ingredients of the paste are either vegetables, herbs or water – avoid the pastes where the first/second ingredient listed is oil (unless you want a higher calorie/fat curry!).
Heat the oil in a pan before adding the onion and cooking for a few minutes until softened
Add the turkey and peppers and cook until the turkey has turned white/golden all over and the peppers have softened
Stir in the tikka paste and cook for 2-3 minutes before adding the chopped tomatoes and stock. Simmer the dish for around 5 minutes before adding a small handful of coriander and the natural yoghurt (plus spinach/chickpeas if using).
Simmer on a low heat for around 5 minutes before serving with brown/basmati rice, popadoms & mango chutney (my choice) - sprinkle with coriander before serving
*Nutrition stats provided are for 1/4 of the turkey curry – additions such as the rice will be extra to this
P.S I entered this recipe in to the British Turkey & Red Tractor Recipe Competition & received a runners up prize *hurray*.. you can check out the other winners on the British Turkey Website!
Average Member Rating
(4.4 / 5)
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This information is per serving.