Turkey Curry


A Traditional take on the festive leftovers this year with an old school turkey curry. I made this kinda ad hoc so bear with me I’m going to write it verbatim as I made it. You can of course use roast chicken or roast up some chicken fillets and shred them either. I only used the skinless white leaner meat for this and Smartpoints and Macros are in accordance with that. This made 4 huge servings you could probably even get 6 smaller portions out of this especially if you added a bit more veg to bulk it out. The Smartpoints per serving when serving 4 people is just 4 you will need to point whatever you serve with it, I had both wholegrain rice and I’ve also had it with homemade oven chips. The Macros per serving are 292Cals | 42 Protein | 16 Carbs | 5 Fat for the curry and add in whatever you choose to serve it with.

500g Skinless White Turkey Breast Meat Shredded

1 Onion Diced

½ Red Pepper Diced

½ Yellow Pepper Diced

2 Cloves Garlic Crushed

1 Thumb Sized Piece Fresh Ginger Peeled & Grated

1 Tsp Garam Masala

1 Tbsp Turmeric

1 Tsp Cumin

½ Tsp Chilli Powder

1 Tsp Ground Coriander

1 Heaped Tsp Mild Curry Powder

300ml Chicken Stock made with a Buillion Cube

2 x 400g Tins Peeled Plum Tomatoes

60g Frozen Peas

Salt & Pepper

Fresh Coriander


Spray a large pot with spray oil & heat over a medium heat. Lightly sautee the onion until softened. Add in the peppers for approximately 5 minutes until they also soften. Add in the crushed garlic cloves and cook for about 1 minute. Add in the grated ginger and all the spices and stir well over the heat for 30 seconds or so to release the aromatics from the spices. I added 1 tin of the tomatoes chopped through and 200mls of chicken stock initially. I brought it to the boil, seasoned with Salt & Pepper and cooked it down for 15 minutes before it was apparent it needed more tomatoes and stock. I added a second tin of chopped plum tomatoes and another100ml of stock and cooked it for 5 more minutes before adding the peas & shredded turkey for a further 10 minutes stirring occasionally to heat through. Garnish with torn fresh coriander just before serving and enjoy with rice, potatoes or whatever else you like and enjoy!

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