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A deliciously creamy, lightly spiced turkey curry recipe that the whole family will love. If you've just spent hours preparing a roast and are after a quick and easy curry to use up the leftovers, this is the perfect recipe for you. You can get this yummy curry on the table in 20 minutes using a few simple ingredients.
This easy and tasty turkey curry is inspired by my mother-in-law's turkey curry recipe that was passed down from her mother-in-law. I've simplified some aspects of it and added coconut milk to make it a little creamier.
✅ 5 reasons why you'll love this recipe:
- Quick and easy - you can have this curry ready in 20 minutes.
- Uses simple everyday ingredients - you will be able to get everything you need to make this curry from your local store. You may even have most of the ingredients sitting in your pantry already.
- Reduces waste - the perfect way to use up the leftovers from a roast. You can also throw in your leftover veggies too.
- Flavourful - this creamy, slightly sweet and lightly spiced curry beats cold turkey sandwiches hands down.
- Versatile - this curry can be made with any leftover roast meat and can also be made with fresh chicken or turkey. It tastes great with hard-boiled eggs, and you can throw in your leftover veggies too. You can also use low-fat coconut milk for a lighter option.
🛒 Ingredients and variations:
This tasty turkey curry is made with a few simple ingredients. You will be able to find all of them at your local store and probably have some of them in your kitchen already.
- Rogan josh paste - I use Patak's, but any brand will do the job.
- Coconut milk - the recipe has been tested with full fat, but you can also use a light / low fat version. The consistency of the curry might be thinner if you use a light coconut milk, so you might need to add an extra tablespoon of cornflour slurry.
- Leftover turkey - you can also use fresh turkey or leftover roast chicken or goose.
- Hard-boiled eggs - these are optional but very tasty and are a great way to increase the volume of curry if there is not quite enough leftover turkey to go around.
🧑🍳 Leftover turkey curry in 3 simple steps
1. Fry the onions and add the paste
Place a pan on a medium heat and add oil. Add the onions when the oil is hot and fry until they are soft and translucent. Then add the curry paste and continue to cook for another minute or two.
2. Simmer
Pour on the chicken stock and coconut milk and bring to simmer. Then add the turkey and apple and simmer for 10 minutes. Add the eggs to the pan for the last 5 minutes if using.
3. Thicken
Mix the cornflour and water together in a small bowl, pour into the curry and stir until it starts to thicken. Serve with rice or naan, topped with fresh finely chopped coriander/cilantro.
👍 Top tips for perfect turkey curry
- Put leftover roast turkey in the fridge as soon as it cools - turkey can grow nasty bacteria if it is left out for too long.
- Add eggs if there's not enough leftover turkey to go around - boiled eggs are a tasty addition to this curry especially when there is not enough leftover turkey to feed everyone.
- Use low-fat coconut milk for a lighter alternative - Looking for a light meal after a big roast? Use light coconut milk instead of full fat. Note that this might make the curry sauce a little thinner, so you might need to add some additional slurry.
- Throw in your leftover veggies too - another great way to reduce waste and get some goodness into your body.
🙋 FAQs
You can store leftover turkey in the fridge for up to 3 days. Make sure you place it in the fridge as soon as it is cool.
Yes it can. As long as it reaches 75 C or 165 F it is safe to eat, but it's not advisable to reheat leftover turkey more than once.
You can freeze the curry for up to three months. Make sure you put it in the freezer as soon as it is cool. Avoid making turkey curry with turkey that has already been frozen and defrosted.
😋 Check out my other quick and easy curry recipes
Curries are warming, delicious and nutritious. They also create tasty leftovers and freeze well. If you enjoyed this recipe, you'll love these other easy curry recipes too.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
Leftover Turkey Curry
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2-3 1x
Description
A creamy curry recipe, with coconut milk that takes just 20 minutes to make. A delicious and easy way to use up leftover roast turkey.
Serves 2 to 3. Use the scaling buttons below to double or triple the quantity.
Ingredients
- 1 tbsp groundnut or canola oil
- ½ onion - chopped
- 3 tbsp Rogan Josh Paste
- 400ml (or 1 + ⅔ cup) chicken stock
- 200ml (or ¾ cup) coconut milk
- 200g (leftover turkey - cut into small pieces (note 1)
- 1 apple - peeled and cut into cubes
- 2 hard-boiled eggs (optional)
- 2 tbsp cornflour
- 2 tbsp water
- Chopped fresh coriander/cilantro to serve (optional)
Instructions
- Place a pan on a medium heat, pour in the oil, add the chopped onion when the oil is hot and fry the onions until they are soft and translucent.
- Add the curry paste and continue to cook for a couple of minutes.
- Pour in the chicken stock and coconut milk and bring to simmer.
- Add the turkey and apple and simmer for 10 minutes.
- Add the boiled eggs for the last five minutes if using.
- Mix the cornflour and water in a small bowl, pour it into the curry, and stir until the sauce thickens.
- Serve with rice or naan topped with fresh chopped coriander/cilantro.
Notes
- Approx 2 cm or 1 inch.
- Category: Curry
- Method: stove-top
- Cuisine: Western
Keywords: Left over Turkey Curry With Coconut Milk
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