An 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!
I adore curries. The bold flavor, the thick texture, the combination of meat (if included) and veggies. It's comfort food at its best.
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, and this turkey curry is one of the best. My family loves it!
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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.
Instructions
Making this turkey curry is easy! The detailed instructions are included in the recipe card below. Here are the basic 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.
- Now 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.
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. Having said that, the juicier the meat you start off with, the better the end result will be.
Frequently asked questions
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 opting for that, follow the package directions. You'll only need a little.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can use ghee instead of avocado oil.
- This recipe works beautifully with leftover chicken!
- Add more spices, such as paprika or 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.
Serving suggestions
You can serve this saucy dish in bowls with a spoon, over cauliflower rice, or on a bed of fresh spinach leaves. The hot curry will wilt 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 you're using cooked turkey in this recipe, you should start counting those four days from the day you originally cooked the turkey.
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Recipe card
Flavorful Turkey Curry
INGREDIENTS
Spice mix:
- 1 teaspoon Diamond Crystal 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 oz)
- 14 oz frozen bell pepper slices (or use three large bell peppers, chopped)
- 1 tablespoon minced fresh garlic
- 1 teaspoon minced fresh ginger root
- 3 cups cooked turkey breast skinless, cut into chunks (16 oz)
- 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, about 2 minutes. Add the onions and the 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, the ginger and the spices, then 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, over rice or cauliflower rice.
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NOTES
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NUTRITION PER SERVING
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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. 