Leftover Turkey Curry

This turkey curry is flavored with curry powder, turmeric, coriander, and cinnamon. It's easy to make, flavorful, and filling.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 251kcal

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

To prepare the seasoning mix, mix the salt, pepper, curry powder, coriander, turmeric, cinnamon, and cayenne in a small bowl.
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
Heat the oil in a large, deep skillet over medium-high heat. 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.
1 tablespoon avocado oil, 1 medium onion, 3 bell peppers
Stir in the garlic, ginger, and spice mix.
1 tablespoon fresh garlic, 1 teaspoon fresh ginger root
Add the turkey and stir to coat.
3 cups cooked turkey breast
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.
2 cups low-sodium chicken broth
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.
2 teaspoons cornstarch
Serve immediately.

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.