Leftover Turkey Curry, a delicious meal ready in about 30 minutes. A quick and easy recipe that will help you use up leftover turkey that could otherwise go to waste.
I admit it, I am guilty, I have done it times and times again! Throwing away leftovers happens way too often, more often than I would like.
Which is a shame, leftover food can be successfully recycled into fantastic dishes, as easy or as fanacy as one wishes.
And if the Christmas turkey feast resulted in the unavoidable leftovers, what a better idea than a good old curry recipe to use up any leftover turkey.
British people definitely love a good curry, there is no doubt about that. And it’s not suprising that curry is actually considered a national dish, regardless of its Asian origins.
Since the turkey is already cooked, all we need to worry is the curry sauce, which is super easy to whip up.
I used canned plum tomatoes, but fresh or canned chopped tomatoes could be used instead too. Let them cook until they turn mushy, so that they sauce can thicken nicely, and you’ll get one delicious sauce.
Of course, the very essence of a curry sauce are the spices used. Earthy, hot, deep, and devinely aromatic, these spices give the dish an unmistakable Indian flavour.
You can swap leftovers turkey for leftover chicken, in case you had a rather large roast chicken that needs using up.
To bring the heat of the spices down, yogurt always does the trick, although you can also use cream or, for an even more exotic flavour, coconut milk.
It’s down to own preference though, for this recipe I only used Greek yogurt, its creaminess making the sauce even richer.
This leftover turkey curry is such a delightful dish, ridiculously cheap, but tasty as only a good curry can be.
Leftover Turkey Curry, a delicious meal ready in about 20 minutes. A quick and easy recipe that will help you use up leftover turkey that could otherwise go to waste.
- 2 cup leftover turkey, cubed
- 1 tin plum tomatoes
- 1 onion
- 2 cloves of garlic
- 2 tbsp Greek yogurt
- 1 tbsp vegetable oil
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 tbsp finely chopped ginger
- salt and pepper to taste
- fresh coriander (cilantro) to garnish
- 1 cup chicken stock (broth)
Heat up the oil in a pan.
Peel and chop the onion, and fry gently over a medium heat until soften, then add the ginger, chopped garlic, turmeric, garam masala, and cumin, and stir well. Season with salt and pepper.
Cook for a further 2-3 minutes, so that the spices can release their fragrance, then add the plum tomatoes and cook for about 5 minutes, or until the tomatoes become mushy.
Add the stock, and let to simmer gently until the liquid is reduced and the sauce thickens slightly
Add then turkey, give it a stir, then add the yogurt and chopped coriander.
Take off the heat, and serve hot with rice or flat bread.