Flavorful Turkey Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
251 kcal
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Course
Main Course
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Cuisine
Indian
Flavorful Turkey Curry
Description
Flavorful Turkey Curry uses a spice mix featuring curry powder, turmeric, coriander, cinnamon, and a hint of cayenne to season cooked turkey and vegetables. Cooking the onions and bell peppers softens their texture before adding garlic, ginger, and the spices, which together provide a layered flavor profile. The turkey is reheated gently in chicken broth, then the sauce is thickened with cornstarch to give the curry a slightly glossy, thickened consistency. This preparation highlights the curry spices without overpowering the turkey.
The dish can be served on its own or alongside rice or flatbread, making it a flexible option for a comforting meal. Because the turkey is already cooked, the recipe emphasizes minimal reheating to maintain meat tenderness and moisture.
For added richness, a small amount of heavy cream may be stirred in at the end. Leftovers can be stored in an airtight container in the refrigerator for up to four days, counting from when the turkey was first cooked to ensure freshness and safety.
Ingredients
Spice mix:
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 tablespoon curry powder
- 1 teaspoon Coriander
- 1 teaspoon Turmeric
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
Curry:
- 1 tablespoon avocado oil
- 1 onion chopped; 6 ounces, medium
- 14 ounces bell pepper or three large bell peppers, chopped, frozen, sliced
- 1 tablespoon garlic minced, fresh
- 1 teaspoon ginger root minced, fresh
- 3 cups turkey breast skinless, cut into chunks; 16 ounces, cooked
- 2 cups chicken broth reduced-sodium
- 2 teaspoons cornstarch
Instructions
- Mix the spices in a small bowl. Set aside.
- Heat the oil in a large, deep skillet over medium-high heat, for about 2 minutes. Add the onions and frozen bell peppers. Cook, stirring occasionally, until the peppers have defrosted and the onion is tender, about 5 minutes. If using fresh peppers, add a splash of water if the pan gets too dry.
- Stir in the garlic, ginger, and spices.
- Add the turkey and stir to coat.
- Add the broth. Bring to a boil over high heat, then turn the heat down to medium-low and simmer the curry, uncovered, for 5 minutes.
- Mix the cornstarch with 2 tablespoons of cold water. Stir the mixture into the curry. Keep stirring until the curry thickens, about 1 more minute.
- Serve immediately.
Notes
- Use cooked turkey to avoid overcooking and drying out the meat by reheating it gently.
- For a creamier texture, stir in ¼ cup heavy cream after thickening the curry with cornstarch.
- Store leftovers in an airtight container in the fridge for up to 4 days, starting count from the original cooking date of the turkey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 251kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 37g | 74% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 378mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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