Turkey Curry

Last updated: Jul 23, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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Check out this easy recipe for a very flavorful and filling turkey curry, flavored with curry powder, turmeric, coriander, and cinnamon.

It's one of my favorite ways to use up leftover turkey after the Thanksgiving holiday!

Turkey curry served in a white bowl with a spoon.

I adore curries. The bold flavor, thick texture, and interesting combination of meat (if included) and veggies. It's comfort food at its best.

I really enjoy recipes such as Thai chicken curry, shrimp curry, and pumpkin curry soup.

One of the best things about Thanksgiving is the leftover turkey. It actually 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
Variations
Turkey Curry Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
Related Recipes
Recipe Card

Ingredients

Here's an overview of the ingredients you'll need to make this tasty 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 tasty 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 Natural 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 (my personal favorite) smoked paprika. Dried thyme is also good in this recipe.
For an especially creamy curry, mix in ¼ cup of room-temperature heavy cream at the very end, after adding the cornstarch.

Turkey Curry 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. (Photo 1).
Add the garlic, ginger, and spices. (Photo 2).
Add the turkey. Stir to make sure everything is well-coated. (Photos 3-4).
Add the broth and simmer for a short while to allow the flavors to meld. (Photo 5).
The last step is to thicken the curry with cornstarch. Remember to mix it first with a bit of cold water.

A six-photo collage showing the steps for making a turkey curry.

Expert Tip

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.

Recipe FAQs

Can I use frozen vegetables in a turkey curry?

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.

Can I use vegetable broth instead of chicken broth?

Yes, you can. But in my opinion, chicken broth is more flavorful and will give you superior results.

Can I omit the cornstarch?

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 opting for that, follow the package directions. You'll only need a little.

Serving Suggestions

You can serve this saucy 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!