Healthy Turkey Korma with Tomato & Cucumber Chutney

by | May 23, 2020 | Recipe

Healthy Turkey Korma with Tomato & Cucumber Chutney

We all love a great take away! This super recipe put together by Chef Dave Gorman is light, bright and colourful. It is a super way to enjoy the comforts of a take away, but with a healthier slant. Remember though that coconut milk is high in saturated fat. If you want to make this dish healthier, you could completely replace the coconut milk with extra chopped tomatoes or passata. Still, the the dish is a great source of lean protein as it utilises turkey meat.

We serve the korma with a bright and zesty chutney of sorts – without sugar and focusing on fresh ingredients it add fibre and nutrients. We also add fibre to the aromatic rice pilaff using sweetcorn. To make it even healthier, you could use brown rice, but remember it takes much longer to cook. So if you decided to use brown rice, put it on to cook at the start and follow the packaging cooking instructions!


Turkey Korma

  • 400g diced turkey
  • 1 tsp turmeric
  • 1 tsp cumin
  • Pinch of ground ginger
  • 1 tsp ground coriander
  • 1.2 fresh chilli, chopped (seeds removed)
  • 2 tbsp oil
  • 1 garlic clove, crushed
  • 1 onion, chopped
  • 400g chopped tomato
  • 125g creamed coconut
  • 1 tin coconut milk
  • 1/2 pint chicken stock
  • Seasoning
  • Flaked almonds, chopped coriander to garnish, desiccated coconut to garnish – optional.

Rice Pilaff

  • 365ml water, for cooking
  • 200g basmati rice
  • 2 tbsp sweetcorn
  • Chopped coriander
  • Seasoning

Tomato & Cucumber Chutney

  • 100g chopped tomato (fine)
  •  100g chopped red onion (fine)
  • 1 bunch chopped coriander
  • 1 tsp mustard seeds
  • seasoning



  • Heat some oil in a pan and slowly cook out the onion & garlic. Add the spices and cook out.
  • Add the turkey breast and stir around.
  • Add the chicken stock, slowly.
  • Add the chopped tomato.
  • Finish with the creamed coconut and coconut milk.
  • Season and top with chopped coriander and toasted almond.


  • Rinse the basmati rice and soak in water for up to 30 minutes if you’ve the time.
  • Drain the rice and place it into a pot with the fresh water. Bring to the boil.
  • Add the lemon juice to the water and stir thoroughly. Cover the pan with a lid before reducing the heat. Simmer gently for 7-8 minutes.
  • Blanch the sweetcorn (if uncooked).
  • When the rice is cooked remove the lid and take the pan off the heat. Leave the rice to stand for five minutes to allow excess moisture to leave the pan.
  • To serve, fluff the rice using a fork and mix the rice, and sweetcorn, coriander and season.


  •  Mix all ingredients. Season to taste.

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