British turkey and banana balti

British turkey and banana balti.

  • Serves: 4
  • Preparation time:
  • Cooking time:


1. Toss diced turkey in seasoned flour and reserve.

2. Heat oil then gently sauté the onion, garlic, chillies and ginger for 3 minutes, stirring occasionally. Add the Madras curry powder and continue to sauté for 3 more minutes.

3. Add turkey to the pan, and cook for 4-5 minutes, stirring occasionally, or until the turkey is sealed.

4. Gradually stir in stock and then the coconut milk. Bring to boil still stirring then cover with a lid. Reduce heat and simmer for 30 minutes.

5. Slice the bananas and add to the pan with lemon juice and cook for a further 5 minutes or until turkey is tender.

6. Stir in yogurt and heat through for 3 minutes then serve garnished with zested lemon rind and sliced chilli.


  • 550g/1lb diced turkey
  • 2 tablespoons seasoned flour
  • 1 tablespoon oil1 onion, peeled and sliced
  • 2-3 garlic cloves, peeled and crushed
  • 1-2 red chillies, deseeded and chopped
  • small piece root ginger, peeled and grated
  • 1 tablesponn Madras medium hot curry powder
  • 600ml/1 pint turkey or chicken stock
  • 150ml/1 pint coconut milk
  • 3 firm bananas
  • 2 tablespoons lemon juice
  • 4 tablespoons low-fat yogurt
  • lemon zest and sliced red chilli to garnish
  • freshly cooked basmati rice, raita and green salad to serve
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Nutritional values per portion

Energy 442Kcals
Protein 44.4g
Total Fat 15.3g
Saturated Fat 4.2g
Carbs 33.6g
Sugars 21.7g
Salt 2.4g
Fibre 2.7g