Easy Turkey Curry

This easy turkey curry is the perfect way to transform leftover turkey into a completely new meal. Coconut milk lends the sauce a rich, creamy texture, while curry powder, garam masala, and a hint of cinnamon add warm, comforting flavors.

It’s quick, customizable, and easy to dress up with extra garnishes or mix-ins, such as raisins or vegetables. And if you don’t have turkey, leftover roast chicken works just as well. Ready in just 30 minutes, it’s a great one-pan dish for weeknight dinners, meal prep, or a cozy lunch after the holidays.

How to Make Leftover Turkey Curry

1. Heat the ghee in a skillet or Dutch oven and sauté the onion until it is softened.
2. Add the garlic, ginger, and spices, then stir in the tomato paste for depth of flavor.
3. Pour in the chicken broth and coconut milk, then let it simmer briefly.
4. Add the diced leftover turkey and cook until heated through, allowing the sauce to slightly thicken.
5. Serve the curry over rice and garnish with fresh cilantro or green onions.

Recipe Variations

• Add raisins. Stir in a handful of golden raisins for a hint of sweetness.
• Include vegetables. Add peas, spinach, or bell peppers for extra color and nutrition.
• Use chicken. No turkey? Leftover roast chicken works perfectly, too.
• Adjust the spice level. Add chili flakes or fresh chili for heat, or keep it mild.
• Try a different garnish. Sprinkle with toasted coconut or slivered almonds for texture.
• Make it dairy-free. Use all coconut milk and skip the ghee if you prefer a vegan-friendly fat.

How to Use

• Serve over basmati or jasmine rice for a simple, comforting meal.
• Pair with warm naan, roti, or pita bread to soak up the flavorful sauce.
• Enjoy leftovers for lunch—they taste even better the next day as the spices meld.
• Make it a bowl. Add cooked lentils or chickpeas for an extra boost of protein and texture.
• Prep and freeze. Portion the curry into containers and freeze for a quick, heat-and-eat dinner on busy nights.

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