Creamy Leftover Turkey Curry

Name: Creamy Leftover Turkey Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 600 g leftover roast turkey, cut into large chunks; 2 large onion, finely chopped; 2 tbsp sunflower oil; 3 clove garlic, crushed or finely grated; 1 thumb-sized piece ginger, peeled and finely grated; 1 red chilli, deseeded and finely chopped; 1 tsp cumin seeds; 1 tsp ground coriander; 1/2 tsp paprika; 1/2 tsp ground turmeric; 1/2 tsp garam masala; 1 tbsp tomato puree; 400 g passata or chopped tomatoes; 1 tbsp mango chutney; 100 ml double cream; 2 tbsp natural yogurt; 1 handful chopped coriander; 2 tbsp toasted flaked almonds; 4 servings steamed rice, to serve; 4 garlic naan breads, to serve

Turn leftover roast turkey into a rich, gently spiced curry with tomatoes, mango chutney, cream, and yogurt. It is a comforting one-pan dinner that is ideal after a holiday roast and perfect with rice or warm naan.

Servings4 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

leftover roast turkey, cut into large chunks
600 g
large onion, finely chopped
2
sunflower oil
2 tbsp
garlic, crushed or finely grated
3 clove
ginger, peeled and finely grated
1 thumb-sized piece
red chilli, deseeded and finely chopped
1
cumin seeds
1 tsp
ground coriander
1 tsp
paprika
0.5 tsp
ground turmeric
0.5 tsp
garam masala
0.5 tsp
tomato puree
1 tbsp
passata or chopped tomatoes
400 g
mango chutney
1 tbsp
double cream
100 ml
natural yogurt
2 tbsp
chopped coriander
1 handful
toasted flaked almonds
2 tbsp
steamed rice, to serve
4 servings
garlic naan breads, to serve
4

Step-by-Step Instructions

Heat the sunflower oil in a large shallow pan or casserole dish over medium heat. Add the chopped onions and cook for 10-12 minutes, stirring often, until soft and golden. Stir in the garlic, ginger, red chilli, cumin seeds, ground coriander, paprika, turmeric, and garam masala, then cook for 2 minutes until fragrant and paste-like. Add the tomato puree, passata or chopped tomatoes, and mango chutney. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Reduce the heat to low and stir in most of the double cream and the yogurt, if using. Add the turkey pieces and simmer gently until the meat is piping hot throughout, about 5-8 minutes. Do not boil hard, or the sauce may split. Remove from the heat, swirl in the remaining cream, and finish with chopped coriander and toasted flaked almonds. Serve with steamed rice and warm garlic naan.

Chef's Tips

Use cooked chicken instead of turkey if that is what you have. For a lighter curry, replace some or all of the cream with extra yogurt, stirring it in over low heat to prevent curdling. Leftovers keep well in the fridge for up to 2 days; reheat gently until steaming hot and add a splash of water if the sauce thickens too much.