Creamy Turkey Masala
over rice with fragrant yogurt sauce
Did you know that garam masala literally means 'spicy spice mixture' in Hindi?
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time45 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
75 g
Basmati rice
100 g
Turkey breast pieces with tandoori-style spices
1 piece
Garlic
½ piece
Onion
1 teaspoon
Fresh ginger
¼ piece
Red chili pepper
⅓ sachet(s)
Garam Masala
75 g
Cooking cream
(Contains Milk)
100 g
Passata
50 g
Organic full-fat yogurt
(Contains Milk)
5 g
Fresh coriander & mint
(May be present Celery)
1 piece
Tomato
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3259 kJ
Calories779 kcal
Fat33.5 g
Saturated Fat13.9 g
Carbohydrate86.7 g
Sugar15.7 g
Dietary Fiber5.2 g
Protein35 g
Salt1.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Bowl
•Pan with Lid
Cooking Steps
1
- Chop the onion and crush or mince the garlic.
- Grate the ginger with a microplane. Dice the tomato.
- Deseed and finely chop the red chili pepper*.
- Heat the olive oil in deep frying pan over medium-high heat. Fry the turkey for 3 - 4 minutes, covered, then remove from the pan and set aside.
*Take care, this ingredient is spicy! Use as preferred.
2
- Melt the butter in the same pan over medium-high heat. Fry the onion, garlic, chili pepper and ginger for 1 - 2 minutes.
- Add the tomato and fry for 3 more minutes, then add the garam masala* and fry for 1 more minute.
- Stir in the passata and the cream, then allow to reduce for 11 minutes over low heat, stirring regularly.
*Take care, this ingredient is spicy! Use as preferred.
3
- Transfer the turkey to the sauce and cook for 4 more minutes.
- Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes. Drain and set aside until serving, covered so as to keep warm.
- Discard the mint stems, then finely chop the mint leaves and the coriander.
- Transfer two thirds of the herbs to a bowl, then add the yogurt and mix well to combine. Season to taste with salt and pepper.
4
- Serve the rice on plates and top with the turkey curry.
- Garnish with the rest of the fresh herbs and serve with the yogurt sauce.