Leftover Turkey Curry
User Reviews
4.2
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
531 kcal
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Course
Main Course
Leftover Turkey Curry
Description
Leftover Turkey Curry uses cooked turkey pieces simmered in a spiced sauce made with yellow onion, garam masala, cumin, turmeric, ginger, garlic, tomato paste, and chicken broth. Coconut cream adds richness and smoothness, while almond meal thickens the sauce and adds subtle nuttiness. Baby spinach stirred in near the end softens into the sauce, contributing color and texture.
The curry's gentle simmer melds the spices and flavors, with a balanced warmth but not overwhelming heat. Finishing touches of cilantro, flaked almonds, and chili flakes add aroma and texture contrast. Typically served over pilau rice, this curry provides a comforting meal that repurposes leftover meat efficiently.
The recipe notes that leftover roast chicken can be used as an alternative, making the dish versatile. Using pre-cooked poultry shortens preparation time while still delivering layered flavor from the spices and creamy sauce base.
Ingredients
For the curry
- 2 tbsp vegetable oil or ghee
- 1 yellow onion peeled and finely diced, large
- 1 tsp salt
- ½ tsp brown sugar (optional)
- ½ tbsp garam masala mild curry powder
- 1 tsp cumin ground
- ¼ tsp Turmeric ground
- 1 tsp tomato paste
- 2 garlic minced, large cloves
- 1 tsp ginger minced, fresh
- 1 ½ cups chicken broth or stock, 370ml
- 14 oz coconut cream 400g
- 1 ½ lbs turkey meat cubed, cooked; 675g
- 1 bay leaf
- 3 tbsp almond meal (ground almonds)
- 2 baby spinach stalks removed, large handfuls
To serve
- 2 tbsp almonds flaked or sliced
- pinch chili flakes
- cilantro to garnish
Instructions
- Heat the oil or ghee in a large casserole. Add the onion, salt, spices and sugar and cook over low heat for 5-7 minutes or until the onion has softened. If the pan is getting too dry, you can add a little chicken broth.
- Stir in the tomato paste, minced garlic and ginger and stir well.
- Add the chicken broth, coconut cream and bring bring to a gentle simmer.
- Stir in the leftover turkey meat, add the bay leaf and simmer for 15-20 minutes or until warmed through.
- Add the almond meal (ground almonds) and spinach and cook for a minute or so until the spinach wilts.
- Garnish with cilantro, flaked almonds and a sprinkling of chili flakes and serve over pilau rice.
Notes
- You can substitute leftover roast chicken for turkey in this curry recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 61g | 20% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 1438mg | 60% |
| Potassium | 446mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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