Turkey Curry Recipe: The Best Way to Use Up Leftover Turkey

A flavourful turkey curry recipe is the best way to use up the Christmas leftovers. Tender pieces of cooked turkey are simmered in a fragrant tomato and onion sauce with ginger, garlic and warm spices, then served with fluffy rice and a spoonful of mango chutney.

This turkey curry recipe is mild, family-friendly and ready in 40 minutes, with a little coconut milk for a creamy finish. It works with leftover roast turkey or chicken, and the spice level is easy to adjust. For the main event itself, take a look at our Christmas turkey recipe twists.

Why make a curry with leftover turkey?

Cooked turkey is lean and can dry out when it is reheated on its own, but gently simmering it in a flavourful sauce keeps it moist and tender. A curry also gives cold leftovers a completely different character, which is a welcome change after several days of roast dinners and sandwiches.

Using leftover meat in a spiced sauce is a long British tradition, and curry has been a staple of home cooking in the UK for generations. If you would like to know more about the history, there is a good overview of curry on Wikipedia.

Ingredients and method for a turkey curry recipe

This serves four. The sauce is built from storecupboard ingredients, so you only need to buy a few fresh items such as ginger, garlic and coriander.

Taste the sauce before adding the turkey and adjust the seasoning. A pinch of sugar balances the acidity of the tomatoes, and a squeeze of lemon at the end brightens everything.

Choosing the spices

A good turkey curry recipe relies on a simple spice base, which you can buy as a ready-made powder or build from individual spices.

• Medium curry powder: convenient and balanced. It gives warmth without too much heat.
• Ground cumin and coriander: add earthy depth if you want a more layered flavour.
• Turmeric: adds a golden colour and a mild, earthy note.
• Garam masala: stir in at the end for fragrance.
• Chilli flakes or fresh chilli: add to taste if you like more heat.

Cook the spices in the oil for a minute before adding liquid. This releases their flavour and removes any raw, dusty taste.

How to build flavour in the sauce

The sauce is where this turkey curry recipe gets its flavour, and it only needs a little patience. Soften the onions slowly in oil until they are sweet and golden, which takes about 10 minutes, then add the garlic and ginger and cook for another minute.

Next, stir in the spices and cook briefly, then add the tomatoes and stock. Simmer for 15 minutes until the sauce thickens and the flavours meld, and stir in the coconut milk for a creamy finish.

Turkey curry recipe step by step

Here is the method at a glance.

1. Soften the onions in the oil for about 10 minutes until golden.
2. Add the garlic and ginger and cook for 1 minute, then stir in the curry powder and cook for another minute.
3. Pour in the chopped tomatoes and stock, add the chutney and simmer for 15 minutes.
4. Stir in the coconut milk and the turkey and heat gently for 10 minutes, until the turkey is steaming hot all the way through.
5. Add the peas, simmer for 2 minutes and finish with coriander and lemon juice.

When to add the turkey

In any turkey curry recipe the turkey is already cooked, so it only needs heating through. Add it towards the end of the cooking time, because simmering it for too long makes it stringy and dry. Make sure the meat is piping hot throughout before serving.

Turkey curry variations

This turkey curry recipe adapts easily to your taste and to what is in the fridge.

• Creamy korma-style: use plain yoghurt and ground almonds in place of the coconut milk.
• Hot madras style: use hot curry powder and add chilli flakes.
• Vegetable-packed: add spinach, chickpeas or diced squash for extra goodness.
• Tikka masala style: add a spoonful of tomato puree and finish with cream.

Common turkey curry mistakes

A turkey curry recipe is simple, but a few mistakes are easy to avoid.

• Overcooking the turkey: it is already cooked, so just heat it through.
• Raw spices: always cook the powder in oil briefly to avoid a gritty taste.
• Too thin a sauce: simmer uncovered until it coats the back of a spoon.
• Under-seasoning: salt brings out the flavour of the spices.

What to serve with turkey curry

Serve with steamed basmati rice, warm naan bread, poppadoms and a cooling cucumber raita. A spoonful of mango chutney and a scattering of fresh coriander finish the plate. If you enjoy a chickpea-based curry, try our chicken and chickpea curry too.

Food safety with leftover turkey

Leftover turkey should be cooled quickly, kept in the fridge and used within two days. Make sure the curry is steaming hot all the way through when you reheat it, and only reheat it once. If you do not plan to use the turkey straight away, freeze it as soon as it has cooled.

Storing and freezing

Cool the curry from this turkey curry recipe quickly and keep it covered in the fridge for up to two days. You can also freeze portions for up to three months. Defrost overnight in the fridge and reheat until piping hot, adding a splash of water or stock if the sauce has thickened.

Turkey curry recipe FAQs

Can I use raw turkey in this curry?

Yes. Use diced turkey breast and simmer it in the sauce for 15 to 20 minutes until cooked through with no pink meat.

Can I freeze turkey curry?

Yes. Cool it quickly, then freeze in portions for up to three months. Reheat until piping hot.

Is this turkey curry spicy?

It is mild to medium. Use a hotter curry powder or add chilli to taste if you like more heat.

Can I use chicken instead of turkey?

Yes. Leftover roast chicken or fresh chicken thighs work well. Adjust the cooking time for raw chicken.

Is it dairy-free?

Yes, as written. The coconut milk gives creaminess without dairy, and the oil replaces butter.

A good turkey curry recipe gives leftovers a second life. Keep a jar of curry powder in the cupboard and you can have a hot, comforting supper in 40 minutes.