Turkey Madras-Style Curry
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Turkey Madras-Style Curry

Turkey Madras-Style Curry

with Green Onion Rice

Dive into our take on this classic curry dish! Aromatic tomato and a blend of Indian-style spices are the perfect sauce base for ground turkey. Spoon that over basmati rice and dinner will truly be unforgettable!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

250 g

Ground Turkey

¾ cup

Basmati Rice

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

1 unit(s)

Red Onion

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

2 unit(s)

Green Onion

56 mL


(Contains Milk)

4 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Garlic Puree

(May contain Milk, Soy, Sulphites)

Not included in your delivery

1.5 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories1070 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate136 g
Sugar15 g
Dietary Fiber9 g
Protein44 g
Cholesterol150 mg
Sodium1440 mg
Trans Fat0.4 g
Potassium1300 mg
Calcium300 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Silicone Brush
Baking Sheet
Small Bowl


Cook rice
  • Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
  • Meanwhile, peel, then cut red onion into 1/4-inch pieces.
  • Thinly slice green onions.
Cook turkey
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** 
  • Carefully drain and discard all but 1 tbsp of fat.
  • Season turkey with salt and pepper.
Make curry sauce
  • Reduce heat to medium. Add red onions to pan with turkey. Cook, stirring often, until onions soften, 3-4 min. 
  • Stir in Indian Spice Mix and half the garlic puree. Cook, stirring often, until fragrant, 1-2 min.
  • Add tomato sauce base, tikka sauce, curry paste, cream and 1/2 cup (3/4 cup) water. Cook, stirring often, until sauce thickens, 3-5 min. (TIP: If you prefer a brothier sauce, add more water, 2 tbsp at a time.)
Make garlic flatbreads
  • Meanwhile, arrange flatbreads on an unlined baking sheet.
  • Combine remaining garlic puree and 1 tbsp (2 tbsp) oil in a small bowl.
  • Spread garlic oil over flatbreads, then season with salt. 
  • Toast in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on flatbreads so they don't burn!)
Finish and serve
  • Fluff rice with a fork, then stir in half the green onions. 
  • Divide rice and curry between plates. Sprinkle remaining green onions over top.
  • Serve garlic flatbreads on the side.
Modularity Step (under step 3)

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**