The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fast-track turkey tikka with rice
Ready-diced turkey breast, meet ginger & garlic paste, curry powder and passata. There is some prep to this tasty curry in a hurry, but not much! Serve with basmati rice, top with a tomato and onion salsa and you’re on the fastest route to destination delicious.
SWK: High protein
Plants 4
quick cook
Serving size
Ingredients
- 2 onion
- 300g British diced turkey breast
- 200g baby tomatoes
- 140g basmati rice
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh coriander
- 1 tsp nigella seeds (Nigella Seeds)
- 200g passata (tomatoes, salt, citric acid)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 540
Protein: 46g
Carbs: 84g
Fat: 3.8g
Ingredients
- 3 onion
- 600g British diced turkey breast
- 400g baby tomatoes
- 280g basmati rice
- 1 handful of fresh coriander
- 2 tsp nigella seeds (Nigella Seeds)
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 530
Protein: 46g
Carbs: 81g
Fat: 3.8g
Fast-track turkey tikka with rice
Ready-diced turkey breast, meet ginger & garlic paste, curry powder and passata. There is some prep to this tasty curry in a hurry, but not much! Serve with basmati rice, top with a tomato and onion salsa and you’re on the fastest route to destination delicious.
Cook time:
20 mins
Cuisine:
Indian
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 2x saucepans
Sizzle the onions, turkey & toms
- Peel and thinly slice the onions.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry three-quarters of the onions, the turkey and half the tomatoes for 4-5 mins.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Make your chutney
- At the same time, quarter the remaining tomatoes, and finely chop the coriander.
- In a bowl, combine the rest of the onions, the quartered tomatoes, coriander and nigella seeds. Sprinkle in the vinegar, lightly season to taste with salt and mix well.
Spice things up!
- Add the ginger & garlic paste and curry powder to the frying pan, lightly season to taste with salt and cook for 1 min.
- Pour in the passata and 100ml water. Stir well and simmer for 5-7 mins, until the turkey is cooked and loosely coated by the sauce.
Finish & serve
- Take the curry off the heat and leave to cool a little, then stir in the yogurt and lightly season to taste.
- Spoon the curry onto a bed of rice and top with the chutney.