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Turkey madras with mango and cucumber raita

Serves: 2
timePrep time: 20 mins
timeTotal time:
Turkey madras with mango and cucumber raita

Turkey madras with mango and cucumber raita

Leftover turkey? Bring on the curry! Topped with mango and cucumber raita this packs a fresh punch after all the festive indulgence

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)


  • 120g dried brown basmati and wild rice, rinsed
  • 2 tsp olive oil
  • ½ red onion, sliced
  • 2 garlic cloves, crushed
  • ½ red chilli, finely chopped
  • 3cm root ginger, finely grated
  • 10g coriander, stalks finely chopped, leaves roughly chopped plus extra leaves to serve
  • 1 tsp ground cumin
  • 2-3 tsp medium curry powder
  • 1 x 400g tin chopped tomatoes
  • 25g dried apricots, finely chopped
  • 200ml turkey or chicken stock - use gluten free if required
  • 170g leftover skinless cooked turkey breast, roughly torn
For the raita
  • 100g low fat natural yogurt
  • 70g ripe mango, diced
  • 70g cucumber, halved and diced
  • 1 tsp lemon juice

Step by step

Get ahead
Make up to 24 hours in advance and keep covered in the fridge.
  1. Cook the rice, covered, for 25 minutes. Drain and leave to stand for 5 minutes before fluffing up with a fork.
  2. Meanwhile, heat the oil in a medium saucepan set over a medium high heat and fry the onion for 8-10 minutes until soft and lightly golden. If it starts looking too dry, add a splash of water to the pan. Add the garlic, chilli, ginger and the chopped coriander stalks to the pan to cook for another minute before adding the spices adjusting the amount of curry powder according to your preferred heat level. Cook for a further minute until fragrant.
  3. Add the chopped tomatoes, apricots, stock and seasoning. Cover and simmer gently for 20 minutes to let the flavour develop. Add the turkey to heat through for 5 minutes, along with all but 1 tablespoon of the coriander leaves.
  4. While the curry is simmering, make the raita. Mix all of the raita ingredients together in a small bowl with most of the remaining coriander leaves and season well. Serve the curry on a bed of rice with extra coriander leaves, and the raita alongside.

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