Turkey Tikka Masala

This recipe uses nearly the exact same ingredients as our Chicken Tikka Masala Slow Cooker Recipe, the only difference being Turkey! It’s not too hot or spicy so it’s one of our favourite curry recipes. 🍛


Prep Time: 15-20Min | Cook Time: 30-40Min | Serves: 5

Calories & Macros

412k/cal

38.3g Protein | 44.5g Carbs | 9.2g Fat

INGREDIENTS

  • 700g Turkey Fillets: Depending on where you got the turkey, be mindful of the fatty edges as these can be tough/chewy when eating. We prefer to trim them off if they are present before cooking.
  • 200g Basmati Rice
  • 150ml Coconut Milk
  • 1 Can Chopped Tomatoes (400g)
  • 30g Tomato Paste
  • x2 Medium Onions
  • 1 Red Bell Pepper
  • 4 Cloves of Garlic
  • 30g Ginger
  • 2 Tbsp. Garam Masala
  • 1 Tsp. Turmeric
  • 1 Tsp. Ground Coriander
  • 1 Tsp. Cumin
  • 3 Tsp.  Paprika
  • Rock Salt & Black Pepper to taste (Optional)
  • Scallions or Coriander Leaves to taste (Optional)

DIRECTIONS

  1. Chop/Prep everything first into the sizes you’d like to spread across 5 meals. (The rice is left until near the end)
  2. Combine all the spices into a small bowl for handiness.
  3. Using 1 Cal Spray over medium heat, start by lightly frying the onions, garlic, ginger and peppers until sauteéd.
  4. Once sauteéd – add 1/4 of the spices and mix together while adding the Turkey.
  5. Add another 1/4 of the spices & over medium to high heat (switching between the two according to your liking), keep mixing the pan until turkey starts to cook through.
  6. Once you’re happy with the turkey being at least half-cooked, add the chopped tomatoes & tomato paste with another 1/4 of the spices.
  7. Once turkey is nearly fully cooked, add the coconut milk followed by the rest of the spices and keep stirring.
  8. During this time, put your basmati rice into boiling water for 10mins to cook.
  9. Once turkey is fully cooked, leave to simmer for 5-10mins then serve.
  10. Serve as is and add some scallions/squeeze of a lime/coriander for chef-like quality😂 and/or add to the fridge/freezer when done 🙂

**Handy Tip; adding all your spices to a small bowl always comes in handy at the start to make sure you’re adding just the right amounts.

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