Turkey is a fantastic lean protein source and a great addition to any diet plan. However, turkey is often shunned as it can be dry and relatively tasteless if prepared in the wrong way. This curry recipe is rich and creamy, yet hugely healthy and it’s packed with protein and low in fat.

How is this creamy curry healthy? Well, the creaminess comes from 0% fat greek yogurt, which is protein rich and low in calories, rather than single or double cream that is typically used in curry recipes.

Serve with rice (brown or basmati), and choose how much rice you have based on your dietary requirements. We recommend around 75g of rice if you’re cutting, 125g if you’re bulking, and 100g of rice otherwise. Enjoy!

Ingredients

Servings: 3

Macros: Cals 483kcal, Protein 58.7g, Carbs 35.0g, Fat 13.0g

Curry

520g Turkey breast fillets

300g White potatoes, chopped into cubes

200g Sweet potatoes, chopped into cubes

3 Garlic cloves

1 Medium onion

1 Fresh red chilli

1 inch/2.5 cm Fresh ginger

Handful of fresh coriander

25g Organic butter

1 tbsp Extra virgin olive oil

200g Greek yogurt 0% fat

1 Chicken stock cube

1 Lemon

Spices

8 Cardamom pods

1 teaspoon medium curry powder

1 teaspoon cumin seeds

1 teaspoon garam massala

1 teaspoon tumeric

Method

Prep time: 10 mins

Cooking time: 30 mins

Preheat the oven to 180ºC/355ºF. Chop the onions, garlic, chilli and ginger. Place the turkey breasts in a roasting dish and cover with tin foil. Put the roasting dish in the oven for 30 minutes. Heat the oil and butter in a large saucepan. Chuck in the onion and fry over a medium heat for 2 minutes. Add the garlic, chilli, ginger and spices to the pan. Cook until the onion has softened, stirring to prevent the spices burning. Add the potatoes and fry until the potatoes begin to stick to the pan slightly. Boil 500ml of water and break in the chicken stock cube. Pour in the chicken stock and bring to the boil. Reduce the heat and leave to simmer for 10-15 minutes. Remove the turkey breasts from the oven and place on a chopping board to cool. Once the turkey breasts have cooled slightly, carve into slices with a serrated knife. Make sure the potatoes are cooked and then add the sliced turkey breast to the pan. Stir in the greek yogurt and squeeze in the juice of one lemon.

Serve with a slice of lemon and coriander to garnish on a bed of steamed rice.