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.
❤️ Why You’ll Love This Easy Turkey Curry
Fast and flavorful. Ready in just 30 minutes with minimal prep.
Great for leftovers. An easy way to repurpose holiday turkey.
Rich and creamy. Coconut milk adds a luxurious texture without much effort.
Customizable. Add raisins, veggies, or adjust the spice level to your taste.
How to Make Leftover Turkey Curry
- Heat the ghee in a skillet or Dutch oven and sauté the onion until it is softened.
- Add the garlic, ginger, and spices, then stir in the tomato paste for depth of flavor.
- Pour in the chicken broth and coconut milk, then let it simmer briefly.
- Add the diced leftover turkey and cook until heated through, allowing the sauce to slightly thicken.
- 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.
How to Store Easy Turkey Curry
Refrigerate. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze? Yes—freeze in portioned containers for up to 2 months. Thaw overnight in the fridge.
To reheat. Warm gently on the stovetop or in the microwave, adding a splash of broth or coconut milk if the sauce thickens too much.
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
- 1 13 1/2- ounce can coconut milk
- 3 cups diced leftover turkey
- 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.
