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. It's comfort food at its best.
One of the best things about Thanksgiving is the leftover turkey. It used to stress me out - how do I use up all that meat! But over the years, I've developed a great collection of leftover turkey recipes, including turkey chili, turkey stir-fry, turkey patties, and this turkey curry, which is so good. My family loves it!
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Ingredients
Here's an overview of the ingredients needed to make this curry. The exact measurements are included in the recipe card below.
- 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.
- Spices: I make a spice mix with salt, pepper, curry powder, coriander, turmeric, cinnamon, and cayenne pepper.
- 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.
Now, saute the veggies in some 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
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Recipe Card
Flavorful Turkey Curry
Ingredients
Spice mix:
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other 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.
Video
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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Kathy Doolittle
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
I'm so glad you enjoyed this recipe, Kathy! Thank you for leaving a comment.