Turkey Pasanda Curry with Coriander Rice & Coconut Chips

Serving size

1 person 2 people 4 people

Ingredients

80g Kale (whole leaf)

(Kale (whole leaf))
1 onion
1 handful of fresh coriander
110g baby tomatoes
300g British diced turkey breast
2 tsp pasanda spice

(Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
40g creamed coconut
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
10g toasted coconut chips
100g rice (brown)

(100% Brown Rice)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	159Kcal	642Kcal
	665kJ	2688kJ
Fat	7.0g	28g
of which saturates	4.1g	17g
Carbohydrates	14g	57g
of which sugars	2.1g	8.3g
Protein	11g	43g
Salt	0.33g	1.4g
Fibre	3.0g	12g

Ingredients

80g Kale (whole leaf) (use half)

(Kale (whole leaf))
100g rice (brown) (use half)

(100% Brown Rice)
10g chicken stock powder (use half)

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
10g toasted coconut chips (use half)
40g creamed coconut (use half)
110g baby tomatoes (use half)
1 handful of fresh coriander (use half)
2 tsp pasanda spice (use half)

(Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
1 onion (use half)
150g British diced turkey breast

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	159Kcal	642Kcal
	665kJ	2688kJ
Fat	7.0g	28g
of which saturates	4.1g	17g
Carbohydrates	14g	57g
of which sugars	2.1g	8.3g
Protein	11g	43g
Salt	0.33g	1.4g
Fibre	3.0g	12g

Back

Prep in 10 High protein 1/3 daily fibre

Turkey Pasanda Curry with Coriander Rice & Coconut Chips

Prep time: 10 mins

Total time: 30 mins

Cuisine: Indian

Food group: Poultry

Velvety, creamy and gently-spiced, pasanda curry brings out the best in our tender British turkey. Juicy fresh tomatoes and leafy kale for the veg. Serve over nutty brown rice to soak up all the flavour. Garnish with a sprinkling of coconut chips, for the perfect bite.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve & a measuring jug

Cook the rice

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain

Get sizzlin' & prep the veg

Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the turkey and cook for 9 mins, turning occasionally, until golden. Season with salt and pepper
Meanwhile, thinly slice the onion. Halve the tomatoes. Finely chop the coriander. Rinse the kale leaves, then strip from the stalks and thinly slice

Build the curry

Add the onion to the turkey pan with another 1 tsp oil and cook for 5 mins. Add the tomatoes, ginger & garlic paste and pasanda spice and cook for a further 2 mins, until softened and fragrant
Stir in the creamed coconut, stock powder and 150ml water (75ml for 1 person). Bring to a boil and simmer for 5-6 mins, until the sauce thickens and the turkey is cooked through

Finishing touches

Add the kale to the curry and cook for a further 2-3 mins, until wilted
Stir the coriander through the rice and season with salt

Plate up

Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Share the turkey pasanda between bowls, with the coriander rice alongside. Garnish with the coconut chips