Green-spiced turkey breast with moong kedgeree
Item 1 of 1
- medium
- 10
- 1 hour 30 minutes
Vivek Singh's marinates turkey in a mix of piquant flavours and serves with a comforting moong lentil kedgeree in this spiced turkey breast recipe. Serve with fresh seasonal greens - spinach would work particularly well.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Turkey
- 2 turkey breasts, boned, skinned and cut into 1/2 inch thick peices
- 3 tsp salt
- 3 tsp ginger paste
- 3 tsp garlic paste
For the marinade
- 1 knob of fresh ginger, 2 inches in length, finely chopped
- 10 green chillies, finely chopped
- 1 bunch of coriander stalks
- 2 tsp turmeric powder
- 2 tsp garam masala
- 1 tbsp of cumin seeds
- 10 lime leaves
- 2 lemons, juiced
- 50ml of oil
Kedgeree
- 250g of split yellow moong lentils
- 1.5l water
- 1 tsp ground turmeric
- 100ml of ghee, or clarified butter
- 1 tsp cumin seeds
- 10 garlic cloves, finely chopped
- 2 large onions, finely chopped
- 1 knob of fresh ginger, 2 inches in length, finely chopped
- 5 green chillies, finely chopped
- 1 tbsp of salt
- 250g of basmati rice, boiled
- 3 tomatoes, deseeded and cut into 1cm dice
- 50g of fresh coriander, chopped
- 1 lemon, juiced
SAVE RECIPE
Equipment
- Spice grinder
Method
1
To start the dish, rub the ginger and garlic pastes and salt into the sliced breast and set aside for 20 minutes
- 3 tsp ginger paste
- 3 tsp garlic paste
- 3 tsp salt
- 2 turkey breasts, boned, skinned and cut into 1/2 inch thick peices
2
Meanwhile, use a mortar and pestle or spice grinder to grind all of the ingredients for the marinade into a smooth paste. Coat the turkey breasts in the marinade and set aside for another 20 minutes
- 1 knob of fresh ginger, 2 inches in length, finely chopped
- 10 green chillies, finely chopped
- 1 bunch of coriander stalks
- 2 tsp turmeric powder
- 2 tsp garam masala
- 1 tbsp of cumin seeds
- 10 lime leaves
- 2 lemons, juiced
- 50ml of oil
3
For the kedgeree, wash the yellow moong lentils, place them in a pan with the water and turmeric and bring to the boil. Simmer for 20 - 30 minutes until the lentils are tender and most of the water has evaporated. Remove from heat and set aside
- 250g of split yellow moong lentils
- 1.5l water
- 1 tsp ground turmeric
4
Heat three quarters of the ghee or clarified butter in a saucepan and add the cumin seeds and garlic, stirring until golden. Add the onions and sauté until they begin to colour. Add the ginger and green chilli and cook for an additional minute
- 1 tsp cumin seeds
- 10 garlic cloves, finely chopped
- 2 large onions, finely chopped
- 1 knob of fresh ginger, 2 inches in length, finely chopped
- 5 green chillies, finely chopped
- 75ml of ghee, or clarified butter
5
Stir in the moong lentils and salt, then fold in the boiled rice. Add the tomatoes and coriander and stir over a low heat for 3 - 4 minutes. Finish with some lemon juice and the remaining ghee, remove from the heat and keep warm
- 1 tbsp of salt
- 250g of basmati rice, boiled
- 3 tomatoes, deseeded and cut into 1cm dice
- 50g of fresh coriander, chopped
- 1 lemon, juiced
- 25ml of ghee, or clarified butter
6
Preheat the oven to 200°C/gas mark 6
7
Cook the turkey breasts in the oven for 10 - 12 minutes until cooked but still moist inside. Serve hot with the kedgeree and some steamed spinach or seasonal greens
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025