This turkey curry is flavored with curry powder, turmeric, coriander, and cinnamon. It's easy to make, flavorful, and filling. This delicious curry is one of my favorite ways to use up leftover turkey after the Thanksgiving holiday!
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.
Ingredients
Here's an overview of the ingredients needed to make this curry. The exact measurements are included in the recipe card below.
Spice Mix:
Salt, pepper, curry powder, coriander, turmeric, cinnamon, and cayenne pepper.
Curry:
- Oil: I use avocado oil, which has a high smoke point and a neutral flavor. Ghee is another tasty option.
- Veggies: I use 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 use the Pacific Foods brand. When I happen to have homemade chicken broth, I use that.
- Cornstarch: It helps thicken the curry.
Variations
- You can use ghee instead of avocado oil.
- This recipe works beautifully with leftover chicken!
- Add more spices, such as paprika or smoked paprika (my personal favorite). Dried thyme is also good in this recipe. You can add ½ teaspoon of each additional spice or herb.
- For an especially creamy curry, mix in ¼ cup of room-temperature heavy cream at the very end, after adding the cornstarch.
Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here's an overview of the steps:
Your first step is to mix the spices.
Saute the veggies in oil. Add the garlic, ginger, and spices, then add the turkey. Stir to make sure everything is well-coated.
Add the broth and simmer for a short while to allow the flavors to meld. The last step is to thicken the curry with cornstarch. Remember to mix it first with a bit of cold water.
Serve immediately.
Expert Tip
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, as you've probably noticed, 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.
Recipe FAQs
Yes. I often do. 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.
Yes, you can. But in my opinion, chicken broth is more flavorful and will give you superior results.
I don't recommend that. Without it, you'll basically have soup - admittedly tasty soup, but soup nonetheless, while we're aiming for a thick curry.
If you'd rather avoid cornstarch, I believe there are alternatives, such as konjac flour. If you opt for that, follow the package directions. You'll only need a little.
Serving Suggestions
You can serve this turkey curry in bowls with a spoon, over cauliflower rice, shirataki 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. It's really good!
Storing Leftovers
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 the day you originally cooked the turkey.
More Curry Recipes
Eat Well, Live Well Newsletter
Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.
Recipe Card
Flavorful Turkey Curry
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
- 14 ounces frozen bell pepper slices - or three large bell peppers, chopped
- 1 tablespoon fresh garlic - minced
- 1 teaspoon fresh ginger root - minced
- 3 cups cooked turkey breast - skinless, cut into chunks; 16 ounces
- 2 cups reduced-sodium chicken broth
- 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
- The challenge when making this recipe is that we're using cooked meat and then cooking it some more. This could potentially result in the turkey meat drying out. However, as you've probably noticed, 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 especially creamy curry, mix in ¼ cup of room-temperature heavy cream 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 the day you originally cooked the turkey.
Nutrition per Serving
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.
Kathy Doolittle says
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.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Kathy! Thank you for leaving a comment.