Leftover Turkey Curry with Coconut and Warm Spices

Step by Step Recipe

Turkey Curry (Leftover Turkey Recipe)

Delicious and easy leftover turkey curry the whole family will enjoy. This recipe is flexible — scale the heat and consistency to your taste.

Prep time: 10 mins | Cook time: 25 mins | Total: 35 mins | Serves: 4

Equipment

• Wooden spoon or spatula
• Large frying pan or saucepan
• Mixing bowl (deep) for blending
• Hand blender (or food processor) to smooth the sauce
• Balti dish or serving pan (optional)

Ingredients

• 2 tbsp vegetable oil
• 2 onions, finely chopped
• 6 garlic cloves, diced
• 1 red chilli (optional — add more for heat)
• 2 tbsp tomato puree
• 2 tbsp curry powder (mild or hot, to taste)
• 1 tin chopped tomatoes
• ½ tbsp brown sugar
• ½ lemon, juice only
• Pinch of salt
• 350 ml cold water (about 1½ cups)
• 400 g leftover cooked turkey, cut into bite-size pieces (or cooked chicken)
• 1 handful fresh coriander, chopped

Instructions

1. Gently fry the chopped onions in vegetable oil over medium heat for about 5 minutes until softened.

   

2. Add the diced garlic, chopped chilli (if using), tomato puree and curry powder. Stir and cook for a minute until fragrant.

   

3. Stir in the chopped tomatoes, brown sugar, salt and lemon juice. Pour in the cold water and bring the mixture to a boil.

   

4. Reduce the heat to low and simmer for 15 minutes so the sauce thickens and the flavours develop.

   

5. Meanwhile, cut or tear the leftover cooked turkey into bite-size pieces and keep covered. If you are using raw turkey, cook it separately until done.

   

6. Pour the sauce into a deep bowl and use a hand blender to make a smooth curry sauce. Return the sauce to the pan over medium heat.

   

7. Add the cooked turkey to the sauce and stir until everything is heated through.

   

8. Finish with a sprinkle of chopped fresh coriander and serve immediately with rice or bread.

   

Serving Suggestions

Serve the curry with plain basmati rice, mushroom rice, pilau rice, or naan bread. Mango chutney and a mint yoghurt raita are excellent condiments to balance heat and add sweetness.

Variations

• Mild Curry: Replace water with coconut milk and use a mild curry powder for a creamy, gentler flavour.
• Hot Curry: Add extra fresh chillies or a hotter curry powder to increase the heat.
• Sweet Twist: Stir in a spoonful of mango chutney for a sweeter, fruitier profile.
• Quick Option: If you’re short on time, use a store-bought curry paste or jarred sauce instead of making the sauce from scratch.
• Other Proteins: This sauce works equally well with leftover chicken or roasted vegetables.

Nutrition (per serving, approximate)

Calories: 223 kcal | Carbohydrates: 15 g | Protein: 17 g | Fat: 11 g

Storage

Store leftover curry in an airtight container in the fridge and eat within 2 days. If you originally used leftover turkey, bear in mind it has already been cooked once; avoid reheating more than necessary for food safety. If you cook raw turkey fresh for the curry, normal cooling and reheating guidelines apply.