To prepare the seasoning mix, mix the salt, pepper, curry powder, coriander, turmeric, cinnamon, and cayenne in a small bowl.
Heat the oil in a large, deep skillet over medium-high heat for about 2 minutes. 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.
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.
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Notes
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.