Turkey and Mango Curry
A delicious, slimming friendly turkey curry that's super warming and flavoured with fresh mango and coconut.
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NutritionPer Serving
- Calories371
- Carbs31g
- Protein40g
- Fat9.4g
- Saturates1.4g
- Sugars26g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This warming turkey curry is flavoured with fresh mango and coconut and is the perfect choice for a Friday night fakeaway.
If you’ve never had a turkey curry before, then this one will surprise you! Using turkey breast helps to keep the fat content lower, and it also adds some extra flavour and tastes amazing too.
Using a dairy free coconut milk alternative (like Alpro) instead of tinned coconut milk helps to keep the calories lower and make this tasty Turkey and Mango Curry slimming friendly.
We’ve used a food processor to blitz up our paste, but if you don’t have one then you can just finely chop the ingredients up with a knife and mix together instead. This will take much longer however, so we’d advise using a food processor if possible!
If you wanted to make this Turkey and Mango Curry a bit hotter, then you could add an extra red chilli, or even leave the seeds in when you make your paste to add an extra spicy kick.
What diets is this Turkey and Mango Curry suitable for?
This Turkey and Mango Curry can be made suitable for gluten free diets as long as you use gluten free alternatives to the following ingredients:
- Stock cube
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Turkey and Mango Curry?
All of the ingredients you need can be found in your local supermarket.
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You’ll need a food processorto create your paste – it’s much easier than using a knife.
Your curry will need to be cooked in a large frying pan like this one.
How many calories are in this Turkey and Mango Curry?
There are 371 calories per portion in this Turkey and Mango Curry, which means it falls into our Everyday Light category.
This Turkey and Mango Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Add the onion, garlic, chilli, ginger and half of the mango flesh to the food processor and blitz to a paste. Alternatively you can chop them all finely and combine.
Step 2
Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the paste you’ve just made and cook for 10 minutes, stirring regularly to avoid sticking.
Step 3
Add the garam masala, ground almonds, chicken stock, coconut milk, and the mango chutney, and mix. Add the turkey and simmer for 25 minutes.
Step 4
Mix the cornflour with the yoghurt and add to the pan. Cook for 2 minutes until the sauce starts to thicken.
Step 5
Add the remainder of the mango flesh and cook for a further 2 minutes or until the mango is warmed through.
Step 6
Season with salt and pepper to taste.
Step 7
Top with the chopped coriander and serve.
What could I serve with this Turkey and Mango Curry?
This Turkey and Mango Curry works really well when served with some fluffy basmati rice or any of the following accompaniments:
How do you know when this Turkey and Mango Curry is cooked?
Your Turkey and Mango Curry will need to be cooked until the turkey is cooked through and the sauce is piping hot.
This should take around 40 minutes on an induction hob, but may take longer if you have a ceramic or hot plate hob.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Turkey and Mango Curry in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this Turkey and Mango Curry in the fridge for approximately 3 days or so.
Can I freeze this Turkey and Mango Curry?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Turkey and Mango Curry?
From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes or until piping hot.
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Turkey and Mango Curry
A delicious, slimming friendly turkey curry that's super warming and flavoured with fresh mango and coconut.
-
Prep Time
10 MINS
-
Cook Time
40 MINS
- KCals 371
- Carbs 31G
Instructions
- Add the onion, garlic, chilli, ginger and half of the mango flesh to the food processor and blitz to a paste. Alternatively you can chop them all finely and combine.
- Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the paste you’ve just made and cook for 10 minutes, stirring regularly to avoid sticking.
- Add the garam masala, ground almonds, chicken stock, coconut milk, and the mango chutney, and mix. Add the turkey and simmer for 25 minutes.
- Mix the cornflour with the yoghurt and add to the pan. Cook for 2 minutes until the sauce starts to thicken.
- Add the remainder of the mango flesh and cook for a further 2 minutes or until the mango is warmed through.
- Season with salt and pepper to taste.
- Top with the chopped coriander and serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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10 comments
See what others have to say
LouiseThursday 3rd November 2022
Is there a dairy free alternative that could be used instead of the greek yogurt?
SharonThursday 3rd November 2022
Hi Louise, there are several brands of dairy free Greek yoghurt available, including Oatly, Alpro and Koko. These would be a suitable alternative to Greek yoghurt. Enjoy the recipe!
EmmaSunday 30th January 2022
Not a huge mango fan but gave this a go and it is lovely. Will definitely make again
HollyMonday 31st January 2022
Hey Emma, so glad to hear you enjoyed the Turkey and Mango Curry!
Moira BarkleyTuesday 27th April 2021
I made this using cooked Turkey from last Christmas (part of a freezer clear out). It worked so well. Super tasty thank you.
HollyWednesday 28th April 2021
Hey Moira, thanks so much for your message we are so glad to hear you enjoyed this turkey curry!
LaurenThursday 25th March 2021
Can a slow cooker be used for this recipe?
HollyWednesday 31st March 2021
Hi Lauren, we haven’t tested this recipe in a slow cooker have a look at THIS article which may give you a few tips if you’d like to convert it, hope that helps!
Penny HolfordMonday 15th March 2021
Can you use frozen mango?
HollyMonday 22nd March 2021
Hi Penny, yes frozen mango will be fine to use in this recipe, hope that helps!
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