Easy Turkey Curry
This easy leftover turkey curry is creamy, flavorful, and comes together in just 30 minutes. Coconut milk and warm spices make it rich and comforting, while optional raisins add a touch of sweetness. Serve with rice or naan for an effortless meal.
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.
It’s a simple skillet meal that hits all the right notes — creamy, mildly spiced, and full of flavor. Serve it over rice or with warm naan for a cozy weeknight dinner that makes leftovers feel brand new again.
What You’ll Like About This Dish
Great for leftovers. A flavorful way to use extra turkey without feeling like you’re eating the same meal twice.
Fast and easy. Ready in about 30 minutes with minimal prep.
Warm spices. Curry powder, garam masala, and coriander create a fragrant, comforting sauce.
Creamy texture. Coconut milk makes the curry smooth and rich without heaviness.
Ingredient Notes
- Ghee: Adds depth and richness; substitute butter or oil if needed.
- Onion: Forms the flavorful base of the curry; chop it finely so it softens quickly.
- Garlic and ginger: Freshly grated aromatics brighten the sauce.
- Curry powder: Use your favorite blend; mild or hot both work.
- Garam masala: Adds warm spice and a slightly sweet aroma at the end of cooking.
- Ground coriander: Lemony, earthy notes that round out the curry flavor.
- Cinnamon: A pinch adds warmth and balance.
- Tomato paste: Deepens the color and helps the sauce thicken.
- Chicken stock: Forms the liquid base before adding coconut milk.
- Coconut milk: Creates a creamy, luscious sauce.
- Leftover turkey: Diced or shredded; dark meat stays especially tender.
- Green onions or cilantro: Fresh garnish to brighten the dish.
Steps to Make Easy Turkey Curry
- Heat the ghee in a skillet or Dutch oven.
- Sauté the chopped onion until softened.
- Add garlic, ginger, and cook briefly.
- Stir in curry powder, garam masala, coriander, cinnamon, and tomato paste.
- Add chicken stock and coconut milk; simmer briefly.
- Stir in the turkey and reduce heat.
- Cook until the sauce thickens slightly.
- Serve over rice with fresh herbs.
Tips
- Use full-fat coconut milk for the creamiest texture.
- Add more curry powder or a pinch of cayenne if you prefer extra heat.
- Simmer gently — boiling can cause coconut milk to separate.
- Stir in a squeeze of lime juice at the end for brightness.
Recipe Variations
- Vegetable curry. Add peas, carrots, spinach, or chickpeas to stretch the dish.
- Turkey tikka twist. Add smoked paprika or a spoonful of yogurt for tang.
- Creamier sauce. Add an extra splash of coconut milk or a spoonful of cream.
- Spicier version. Add cayenne, chili flakes, or a bit of fresh chopped chile.
- Chicken swap. Use leftover chicken in place of turkey.
Serving Suggestions
- Serve over rice, cauliflower rice, or quinoa.
- Add warm naan or flatbread to scoop up the sauce.
- Pair with cucumber salad for a cool contrast.
- Choose roasted vegetables or sautéed greens for extra color.
- Top with cilantro, green onions, or toasted coconut.
How to Store
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop; add a splash of stock or coconut milk if the sauce thickens.
Easy Turkey Curry
Ingredients
- 2 tablespoons ghee
- 1 large onion, finely chopped
- 2 teaspoons grated garlic
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 13 1/2 ounces coconut milk
- 3 cups turkey, cooked, diced
- Fresh sliced green onions or cilantro for garnishing
Instructions
- Sauté the aromatics. Heat the ghee in a sauté pan or Dutch oven over medium heat. Add the onion and sauté for 4 minutes, then add the garlic and ginger. Cook for an additional 2 minutes, then add the curry powder, garam masala, coriander, cinnamon and tomato paste. Stir to blend.
- Add the liquids and turkey. Stir in the chicken broth and coconut milk and simmer 3 minutes. Add the turkey to the pot and reduce the heat to low. Cook for 5 to 7 minutes or until the sauce has thickened slightly.
- Serve. Spoon the turkey curry over rice and garnish with sliced green onions or cilantro.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
