Leftover Turkey Curry Recipe

Introduction

This Leftover Turkey Curry is a comforting and flavorful way to transform your cooked turkey or chicken into a rich, creamy dish. Infused with warming spices and coconut milk, it’s perfect for a quick weeknight meal that feels special without extra effort.

Ingredients

• 500 g cooked turkey or chicken, roughly chopped
• 1 tbsp vegetable or coconut oil
• 1 large white onion, finely sliced
• 2 tsp frozen chopped garlic
• 2 tsp frozen chopped ginger
• 2 tsp frozen chopped chilli
• 2 tbsp tomato puree
• 1 x 400ml tin full fat coconut milk
• 165 g frozen spinach
• 1 tbsp mango chutney (optional)
• 3-4 tbsp natural yoghurt or dairy-free alternative
• For the spice mix:
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 2 tsp curry powder
  • 1/2 tsp garam masala
  • 1/2 tsp sea salt

Instructions

1. Step 1: Roughly chop the cooked turkey or chicken and set it aside.
2. Step 2: Heat the oil in a large, lidded non-stick pan over medium heat. Add the sliced onions and fry for 5-7 minutes until golden and translucent.
3. Step 3: Add the garlic, ginger, and chilli to the pan and cook for another 2-3 minutes, stirring well.
4. Step 4: Stir in the tomato puree and spice mix, frying for 1 more minute until the mixture forms a thick, chunky paste.
5. Step 5: Pour in the coconut milk, bring to a boil, then reduce heat and simmer for 4-5 minutes, stirring occasionally.
6. Step 6: Add the frozen spinach and simmer for 5-10 minutes until fully defrosted and incorporated into the sauce.
7. Step 7: If using, stir in the mango chutney well before adding the meat.
8. Step 8: Add the chopped turkey, stirring until coated in the sauce.
9. Step 9: Stir in the natural yoghurt and heat for another 4-5 minutes until the meat is heated through.
10. Step 10: Serve hot with rice, extra yoghurt, freshly chopped coriander, and gluten free naan breads if desired.

Tips & Variations

• Use chicken instead of turkey if you prefer or don’t have leftovers.
• Adjust the amount of chilli to suit your heat preference or omit for a milder curry.
• For a richer sauce, add a handful of chopped nuts like cashews or almonds when stirring in the yoghurt.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, stirring occasionally to ensure even heating. Avoid boiling the curry after adding yoghurt to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spices instead of frozen garlic, ginger, and chilli?

Yes, fresh garlic, ginger, and chilli work well. Use about 1 clove garlic, 1 tsp grated ginger, and half a fresh chilli, finely chopped, to replace the frozen amounts.

Is this recipe suitable for freezing?

The curry can be frozen, but it’s best to freeze before adding the yoghurt, as dairy can separate when frozen. Add yoghurt fresh when reheating.

Leftover Turkey Curry Recipe

Print Recipe

★★★★★

4.8 from 105 reviews

A delicious and comforting leftover turkey curry combining tender cooked turkey with a rich coconut milk and spinach sauce, infused with a fragrant blend of spices. This easy stovetop recipe is perfect for transforming leftovers into a flavorful meal served with rice and naan.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meat

• 500 g cooked turkey, or chicken

Vegetables and Aromatics

• 1 large white onion, finely sliced
• 2 tsp frozen chopped garlic
• 2 tsp frozen chopped ginger
• 2 tsp frozen chopped chilli
• 165 g frozen spinach

Spices and Seasonings

• 1 tsp turmeric
• 1 tsp ground coriander
• 2 tsp curry powder
• 1/2 tsp garam masala
• 1/2 tsp sea salt

Other

• 1 tbsp vegetable or coconut oil
• 2 tbsp tomato puree
• 1 x 400ml tin of full fat coconut milk
• 1 tbsp mango chutney (optional)
• 3–4 tbsp natural yoghurt, or dairy free alternative

Instructions

1. Prepare Turkey: Roughly chop the cooked turkey or chicken into bite-sized pieces and set aside for later use.
2. Cook Onions: Heat 1 tbsp of vegetable or coconut oil in a large lidded non-stick pan over medium heat. Add the finely sliced onion and fry for 5-7 minutes until the onions turn golden and translucent.
3. Add Aromatics and Spices: Stir in 2 tsp each of frozen chopped garlic, ginger, and chilli, frying for an additional 2-3 minutes while stirring frequently. Then add 2 tbsp tomato puree and the prepared spice mix (1 tsp turmeric, 1 tsp ground coriander, 2 tsp curry powder, 1/2 tsp garam masala, and 1/2 tsp sea salt). Cook for another minute to form a thick, fragrant paste.
4. Add Coconut Milk and Simmer: Pour in the 400ml tin of full-fat coconut milk and bring the mixture to a boil, stirring well to combine. Reduce the heat and let it simmer gently for 4-5 minutes to allow the flavors to develop.
5. Add Spinach and Chutney: Stir in 165 g frozen spinach and simmer for 5-10 minutes until completely defrosted and well integrated into the sauce. If you like, add 1 tbsp mango chutney for a hint of sweetness and stir to combine.
6. Combine Turkey and Yoghurt: Add the chopped turkey to the sauce, stirring well to coat the meat. Then mix in 3-4 tbsp natural yoghurt or a dairy-free alternative and continue to heat for another 4-5 minutes until the turkey is heated through.
7. Serve: Serve the curry hot with steamed rice, extra yoghurt on the side, freshly chopped coriander, and gluten-free naan breads for a complete meal.

Notes

• You can substitute turkey with leftover cooked chicken if preferred.
• Adjust the amount of chilli to suit your heat preference.
• The mango chutney is optional but adds a nice sweet contrast to the spices.
• Use dairy-free yoghurt to make this recipe suitable for lactose intolerance or vegan adaptations if using plant-based meat.
• Serve with gluten-free naan or rice for a gluten-free meal.

Keywords: leftover turkey curry, turkey curry recipe, coconut milk curry, spinach curry, easy stovetop curry, Indian curry recipe, gluten free curry, leftover chicken recipe