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Leftover Turkey Curry Recipe

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4 from 36 reviews

This Leftover Turkey Curry is a flavorful and comforting dish that transforms cooked turkey into a rich, spiced curry. Perfect for using up turkey leftovers, this recipe features a blend of aromatic spices, creamy yogurt, and tangy chutney to create a delicious and hearty meal ideal for lunch or dinner.

Ingredients

Spices and Aromatics

  • 1 tablespoon vegetable or olive oil
  • 1 large onion, peeled and finely diced
  • 2 teaspoons crushed garlic or garlic puree
  • 2 teaspoons crushed ginger or ginger puree
  • 1 teaspoon mild or hot chilli powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon garam masala
  • salt, to taste

Liquids and Sauces

  • 400g chopped tomatoes
  • 300ml chicken or turkey stock
  • Juice of half a lemon
  • 1 tablespoon mango chutney

Main Ingredients

  • 500g cooked sliced turkey
  • 75g full fat Greek yoghurt or double cream

Garnish (Optional)

  • Freshly chopped coriander
  • Toasted cashew nuts or flaked almonds

Instructions

  1. Heat oil and sauté aromatics: In a large pan over medium heat, warm the vegetable or olive oil. Add the finely diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the crushed garlic and ginger pastes and cook for another minute to release their flavors.
  2. Add spices: Mix in the chilli powder, ground cumin, ground coriander, ground turmeric, ground cinnamon, and freshly ground black pepper. Stir continuously for a minute or two to toast the spices, which enhances their aroma and taste.
  3. Incorporate tomatoes and stock: Pour in the chopped tomatoes followed by the chicken or turkey stock. Stir well to combine everything and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes to thicken and develop depth of flavor.
  4. Add turkey and condiments: Gently fold in the cooked sliced turkey to warm it through without overcooking. Add the juice of half a lemon and the mango chutney to impart a balanced tartness and sweetness to the curry. Simmer for another 5 minutes.
  5. Finish with creaminess and seasoning: Remove the pan from heat, then stir in the full fat Greek yoghurt or double cream to add richness and smoothness to the sauce. Adjust salt to taste and sprinkle the garam masala over the curry, mixing gently to blend all flavors.
  6. Garnish and serve: Serve the turkey curry hot, optionally garnished with freshly chopped coriander and toasted cashew nuts or flaked almonds for added texture and freshness. This dish pairs beautifully with steamed rice or warm naan bread.

Notes

  • Use cooked turkey from your leftovers to save time in this recipe.
  • Adjust the chilli powder quantity according to your preferred spice level.
  • For a dairy-free alternative, substitute Greek yoghurt or cream with coconut cream or a plant-based yogurt.
  • To add extra heat, consider adding fresh chopped green chilies during sautéing.
  • This curry can be prepared ahead and tastes even better the next day as flavors meld.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Find it online: https://justsosavory.com/leftover-turkey-curry-recipe/