Leftover Turkey Curry Recipe

This easy Leftover Turkey Curry Recipe is perfect for using up leftover Christmas turkey meat. It takes just 30 minutes to make and is packed full of flavour. You don’t need to make endless turkey sandwiches – make this delicious curry for your family instead.

We love a curry in my house, and this recipe is super popular on Boxing Day. It’s warming, delicious and packed full of spicy flavour.

I’ve made this recipe quick and easy to put together. After all, who really wants to spend a ton of time in the kitchen on Boxing Day?

This is not a burn-the-roof-of-your-mouth hot curry. Adding a spoonful of Greek yoghurt or a splash of cream makes the sauce nice and creamy (obviously!) and tones down the spices. This makes it ideal for people who enjoy a curry but don’t like it too spicy.

how to make leftover turkey curry

This recipe is super simple to make. Here’s all you need to do:

Keep scrolling to the end of this post for a printable recipe card with ingredient amounts and detailed instructions.

Step one – Gently fry diced onion in a little oil for 8-10 minutes or until softened but not browned.

Step two – Add crushed garlic, grated ginger (or ginger puree), ground cumin, coriander, turmeric, cinnamon, chilli powder and black pepper and cook for a further 2-3 minutes or until you can smell the spices.

Step three – Stir in a can of chopped tomatoes, chicken or turkey stock, the juice of half a lemon, mango chutney and leftover turkey meat. Give everything a good stir, cover and cook for 15-20 minutes or until the sauce has thickened slightly and the turkey is piping hot.

Step four – Stir in Greek yoghurt or double cream, Garam Masala and season with salt to taste.

got leftover chicken instead?

Perfect! This recipe will also work great with leftover roast chicken.

can you freeze it?

As long as the turkey was not previously frozen then yes, leftover turkey curry can be frozen for up to two months. Once the cooked curry has completely cooled, portion it into freezer bags or freezer safe boxes.

Defrost the curry overnight in the fridge and reheat in a saucepan on the hob until the curry is piping hot. Eat straightaway.

Is it safe to reheat leftover turkey curry?

Once made, any leftover curry should not be reheated. Because it is made with turkey that has already been cooked, it should be eaten on the same day it was made.

more curry recipes

• slow cooker butter chicken curry

• Thai Green vegetable curry

• Thai red prawn and butternut squash curry

• slow cooker beef curry

• slow cooker chicken curry

more leftover christmas turkey recipes

• leftover turkey and vegetable soup

• leftover turkey and ham pie

• turkey and cranberry filo tarts

did you make this recipe?

I hope you enjoy it! Let me know what you thought by leaving a comment below, and please rate the recipe by clicking on the stars in the recipe card.

Got a question about the recipe or need any help? Send me a message or comment and I’ll get back to you asap.

Continue to Content

Yield: serves 4

Leftover Turkey Curry

Print

Ingredients

• 1 tablespoon vegetable or olive oil
• One large onion, peeled and finely diced
• 2 teaspoons crushed garlic or garlic puree
• 2 teaspoons crushed ginger or ginger puree
• 1 teaspoon mild or hot chilli powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• 1 teaspoon Ground cinnamon
• ¼ teaspoon freshly ground black pepper
• 400g chopped tomatoes
• 300ml chicken or turkey stock
• 500g cooked sliced turkey
• Juice of half a lemon
• 1 tablespoon mango chutney
• 75g full fat greek yoghurt or double cream
• salt, to taste
• 1 tablespoon garam masala
• freshly chopped coriander and toasted cashew nuts or flaked almonds (optional)

Instructions

1. Heat the oil in a large pan on a low-medium heat. Add the diced onion and cook on a gentle heat for 8-10 minutes or until they have softened but not browned. Add the garlic, ginger, chilli powder, cumin, coriander, turmeric, cinnamon and black pepper and cook for 2-3 minutes.
2. Add the chopped tomatoes, chicken or turkey stock, turkey meat, lemon juice and mango chutney. Cook for 15-20 minutes or until the sauce has thickened and the turkey is piping hot.
3. Stir in the yoghurt or cream, Garam Masala and add salt to taste. Continue to cook over a low heat, for a couple of minutes. Serve with freshly chopped coriander if you like and a handful of toasted cashew nuts or flaked almonds.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 430Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 120mgSodium: 1850mgCarbohydrates: 37gFiber: 5gSugar: 21gProtein: 33g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

Did you make this recipe?

Share on Facebook, Pinterest, Instagram or Twitter and tag @somethingsweetsomethingsavoury