Leftover Turkey Curry
User Reviews
3.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
249 kcal
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Course
Main Course
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Cuisine
Indian
Leftover Turkey Curry
Description
This curry begins with finely chopped onion, garlic, and ginger, sautéed until golden and fragrant. Ground spices such as turmeric, garam masala, and cumin are added to release their flavors before incorporating tomato passata and chicken stock to build the sauce. Cubed leftover turkey is folded in and simmered until the sauce reduces and thickens.
Greek yogurt is stirred in at the end to provide richness and moderate heat, while fresh coriander adds brightness. The recipe allows substitution of tomato passata with fresh or canned tomatoes and leftover chicken in place of turkey. Adjustments in spice level, such as adding chili flakes, can cater to preferred heat tolerance.
This dish offers a cost-effective, comforting meal that utilizes leftovers efficiently. It suits family dining, with flavors mild enough to be adapted according to taste. Serving with rice or flatbread complements the saucy curry well, making it a wholesome, satisfying dish.
The choice of yogurt enhances creaminess without overpowering the spices, and the curry can be reheated gently to preserve texture and flavor.
Ingredients
- 3 cups turkey leftover, cubed
- 1 tin tomato passata (500 ml, 17 oz)
- 1 onion
- 1 teaspoon ginger puree
- 2 garlic cloves
- 2 tablespoon Greek yogurt
- 2 tablespoon vegetable oil
- 1 tablespoon garam masala
- 1 teaspoon cumin ground
- 1 teaspoon Turmeric
- salt to taste
- black pepper to taste
- Coriander fresh, to garnish
- 1 cup chicken stock broth
Instructions
- Peel the garlic and onion, and add them to a food processor together with the ginger puree, and blitz until finely chopped.
- Heat up the oil in a pan, and add the onion mixture.
- Fry until golden, then add the turmeric, garam masala and cumin, and give it a stir.
- Fry for 2 minutes so the spices can release their flavours, then pour in the tomato passata and chicken broth/stock.
- In go the cubed leftover turkey, and leave to cook with the lid on until the sauce is reduced and thickened.
- Add the yogurt and chopped coriander/parsley, season to taste with salt and pepper, and serve hot.
- Take off the heat, and serve hot with rice or flat bread.
Notes
- Tomato passata can be substituted with fresh, canned chopped, or plum tomatoes as preferred.
- Leftover chicken can replace turkey if preferred.
- Greek yogurt adds creaminess and helps temper spice; cream or coconut milk can be used for variations.
- Adjust spice heat by adding chili flakes or fresh chili according to taste.
- Serve hot with rice or flatbread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 33g | 66% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 200mg | 8% |
| Potassium | 401mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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