Healthy Recipes Blog

  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
menu icon
go to homepage
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
subscribe
search icon
Homepage link
  • ♥️ Saved Recipes
  • About
  • Newsletter
  • Index
×
Home » Turkey Recipes » Turkey Curry

Turkey Curry

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 18, 2025
2 Comments
5 from 9 votes

Jump to Recipe Review Recipe

This turkey curry is flavored with curry powder, turmeric, coriander, and cinnamon. It's easy to make, flavorful, and filling. It's one of my favorite ways to use up leftover turkey after Thanksgiving.

A bowl of turkey curry is served with a spoon and a napkin.

I adore curries like Thai chicken curry and shrimp curry. I love the bold flavor, thick texture, and interesting combination of meat or seafood and veggies. This turkey curry is especially good and is a delicious way to use up leftover turkey after Thanksgiving, much like turkey chili, turkey stir-fry, and turkey patties. I make it almost every year! It's hot, comforting, and has the right amount of spice.

Ingredients and Variations

See the recipe card for exact measurements. Here are my comments on the ingredients.

Spice Mix:

Salt, pepper, curry powder, coriander, turmeric, cinnamon, and cayenne pepper.

The spices needed for turkey curry.

Curry:

  • Oil: I use avocado oil, which has a high smoke point and a neutral flavor. Ghee is another tasty option.
  • Veggies: Chopped onions and sliced bell peppers.
  • Aromatics: Garlic and ginger add great flavor to this curry.
  • Cooked turkey meat: Make sure to remove the skin (its texture won't work in a curry), then cut the meat into chunks. I usually use white meat, but you can use dark meat or a mix of both.
  • Chicken broth: I often use the Pacific Foods brand. When I happen to have homemade chicken broth, I use that.
  • Cornstarch: It helps thicken the curry.
The ingredients needed for turkey curry.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Mix the spices in a bowl. Saute the veggies. Add the garlic, ginger, and spices, then add the turkey.

Mixing turkey into the curry.

Add the broth and simmer briefly to allow the flavors to meld. The last step is to thicken the curry with a cornstarch slurry.

Mixing a cornstarch slurry into the curry.

Serve immediately.

Turkey curry is served in a bowl.

5 stars rating. We really enjoyed this recipe. The only modification I made was to the cayenne, as I did not quite add the entire ¼ teaspoon. Will definitely make again, maybe adding in some peas for extra veggies.
Kathy Doolittle
Read more comments

Recipe Tips

  1. The challenge with this recipe is that we're using cooked meat and then cooking it some more, which could potentially result in the turkey meat drying out. However, we're cooking it minimally - basically just reheating it. Having said that, the juicier the meat you start off with, the better the end result will be.
  2. For an extra creamy curry, mix in ¼ cup of room-temperature heavy cream or canned coconut milk at the very end, after adding the cornstarch.
  3. You can use frozen vegetables. It's easy to use a frozen mix of sliced peppers, and you can cook them from frozen. You can also use frozen chopped onions.
  4. Storage: Cooked leftovers generally keep in the fridge, in an airtight container, for up to 4 days. But since we're using cooked turkey in this recipe, you should start counting those four days from when you originally cooked the turkey.

Serving Suggestions

You can serve this curry on its own in bowls with a spoon. If you'd like to serve it on top of something, rice is the traditional choice. Low-carb options include cauliflower rice, shirataki noodles, zucchini noodles, or hearts of palm pasta.

It's also good on top of sauteed spinach, steamed spinach, or simply on a bed of fresh spinach leaves. The hot curry wilts the spinach just enough to gently cook it.

Recipe Card

Turkey curry is served in a white bowl.
5 from 9 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Flavorful Turkey Curry

This turkey curry is flavored with curry powder, turmeric, coriander, and cinnamon. It's easy to make, flavorful, and filling.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 251kcal
Author: Vered DeLeeuw
Prevent your screen from going dark

Video

Ingredients

Spice mix:

  • 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
  • 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 medium onion - chopped; 6 ounces
  • 3 bell peppers - large, chopped, or 1 pound of frozen bell pepper slices
  • 1 tablespoon fresh garlic - minced
  • 1 teaspoon fresh ginger root - minced
  • 3 cups cooked turkey breast - skinless, cut into chunks; 16 ounces
  • 2 cups low-sodium chicken broth
  • 2 teaspoons cornstarch

Instructions

  • To prepare the seasoning mix, mix the salt, pepper, curry powder, coriander, turmeric, cinnamon, and cayenne in a small bowl.
  • Heat the oil in a large, deep skillet over medium-high heat for about 2 minutes. Add the onions and bell peppers. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add a splash of water if the pan gets too dry.
    Sauteing onions and peppers.
  • Stir in the garlic, ginger, and spices.
    Adding spices to the saucepan.
  • Add the turkey and stir to coat.
    Mixing turkey into the curry.
  • 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.
    Adding broth to the curry.
  • 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.
    Mixing a cornstarch slurry into the curry.
  • Serve immediately.
    Turkey curry is served in a bowl.

Notes

  • The challenge when making this recipe is that we're using cooked turkey and then cooking it some more. This could potentially result in the turkey becoming dry.  However, we're cooking it minimally - basically just reheating it. Having said that, the juicier the meat you start off with, the better the end result will be.
  • For an extra creamy curry, mix in ¼ cup of room-temperature heavy cream or canned coconut milk at the very end, after adding the cornstarch.
  • Cooked leftovers generally keep in the fridge, in an airtight container, for up to 4 days. But since we're using cooked turkey in this recipe, you should start counting those four days from when you originally cooked the turkey.

Nutrition per Serving

Serving: 0.25 recipe | Calories: 251 kcal | Carbohydrates: 14 g | Protein: 37 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 378 mg | Fiber: 3 g | Sugar: 2 g

Save this Recipe!

We'll email this recipe to you, so you can come back to it later!

We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.

Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Share this Recipe

538 shares

More Turkey Recipes

  • Baked turkey wings are served on a white platter.
    Baked Turkey Wings
  • A turkey meatloaf is topped with chopped parsley.
    Turkey Meatloaf
  • Turkey legs are served on a white plate with a garnish of parsley.
    Roasted Turkey Legs
  • Turkey stir fry is served on a white plate.
    Turkey Stir Fry

Comments

    Leave a Comment or Ask a Question: Cancel reply

    Please be polite. If you had any issues, I would love to help you troubleshoot before you rate the recipe.

    Your email address will not be published. Required fields are marked *.


    Recipe Rating




  1. Kathy Doolittle says

    September 14, 2023 at 9:05 am

    5 stars
    We really enjoyed this recipe. The only modification I made was to the cayenne, as I did not quite add the entire 1/4 teaspoon. Will definitely make again, maybe adding in some peas for extra veggies.

    Reply
    • Vered DeLeeuw says

      September 14, 2023 at 9:14 am

      I'm so glad you enjoyed this recipe, Kathy! Thank you for leaving a comment.

A photo of Vered DeLeeuw.

Welcome!

Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

Start Here

Popular Recipes

  • Korean ground beef is served in a bowl with chopsticks.
    Korean Ground Beef
  • Sautéed shrimp are served on a white plate with a napkin.
    Sautéed Shrimp
  • Baked pork chops are served in a cast-iron skillet.
    Baked Pork Chops
  • Turkey burgers are served with lettuce and sliced tomatoes.
    Turkey Burgers
  • Three cauliflower steaks are served on a white plate.
    Cauliflower Steak
  • Baked cod is served on top of asparagus.
    Baked Cod

Footer

Logos of media outlets that featured Healthy Recipes Blog.
↑ back to top

Explore

  • Recipe Index
  • About
  • Newsletter

Terms

  • Privacy Policy
  • Terms
  • Accessibility

Copyright © 2011-2025 • The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease • All recipes were tested, photographed, and written by a human • Contact us at HealthyRecipesBlog [at] gmail.com.

Rate This Recipe

Your vote:




Please comment below. Your email won't be published. If you had any issues, I would appreciate the opportunity to troubleshoot before you rate. Please be polite. Thank you!

A rating is required
A name is required
An email is required