Wondering what to do with leftover turkey? This leftover turkey curry recipe is easy and delicious and perfect for spicing up those leftovers.
Every holiday season it's always the same question. "What can I make with leftover turkey?"
If your family is like ours, there is always a lot of leftover turkey dinner and so we are always looking for leftover turkey ideas to use it up.
There's soup, chili, casserole, pot pie... but my favorite thing to do with leftover turkey is to make a curry. This left over turkey curry is full of the flavor of delicious Indian spices and I hope you will love it as much as I do.
Spices for a turkey leftover curry
This easy turkey curry uses our homemade curry powder, which makes it taste amazing.
I usually make up a big jar of this curry powder and keep it in my store cupboard so it is always on hand every time I want to make a curry. This way I don't have to measure the spices every time.
It is very quick to make and definitely worth having in the cupboard.
If you don't have all the ingredients for the curry powder and don't want to buy them all in one go, you could substitute the curry powder with 2 teaspoons of ground coriander, 2 teaspoons of ground cumin and 2 teaspoons of garam masala.
Or just use a shop bought curry powder, especially if you have found one that you love the flavor of.
Come join our Facebook Group!
It's where we talk about cooking and baking and share recipes, tips, photos and more. Come join the fun!
What stock to use in this leftover turkey recipe
Because you are using up a leftover turkey, you should have all the bones from the turkey carcass to make up a stock.
If you have time, boil up the bones to make a stock before you start making the curry. Pop the carcass in a large pan and toss in an onion, clove of garlic, some herbs and salt and pepper. Then cover with water and let it bubble gently for a couple of hours.
You will then have a really yummy stock, perfect for using in your curry. Just strain it through a sieve and it will be ready to use.
If you don't have time to do this, it is completely fine to use store bought stock or a stock cube. Whatever you have!
I always make up big batches of chicken bone broth and have it frozen in the freezer ready for occasions like this. You can follow the directions for that to make a turkey bone broth too.
Pin it for Later!
Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
This post contains affiliate links. If you make a purchase using one of these links, we may receive a small commission – at absolutely no extra cost to you.
- 2 tbsp oil
- 1 large onion, finely chopped
- 1/2 teaspoon salt
- 3 cloves garlic, crushed or finely chopped
- 1 inch piece ginger, grated
- 2 tablespoons homemade curry powder
- 1 x 14oz (400g) can diced tomatoes
- 2 cups (500ml) turkey or chicken stock
- 3 cups (250g) leftover roast turkey, roughly chopped
- 2 tbsp plain yoghurt
- Heat oil in saucepan. Add onion and salt and fry over a medium heat until the onion is soft - around 10 minutes.
- Add the garlic and ginger and cook for a further 2 minutes.
- Add the curry powder and mix well. Continue to cook for a further couple of minutes until the fragrance of the spices starts to fill the kitchen.
- Add the can of tomatoes and stir to combine.
- Add the stock, mix well and bring to the boil. Now allow it to bubble gently for around 20 minutes. The sauce will begin to thicken.
- Add in the roast turkey and mix well. Continue to cook for at least 10 minutes to allow the flavors to infuse the turkey and/or until the sauce has reached its desired consistency.
- Remove from heat and add in one spoonful of yoghurt. Make sure it is fully mixed in before you add the second spoonful. Gently warm through and serve.
This turkey curry tastes the best made with our homemade curry powder. However, any shop bought curry powder will also work. Alternatively substitute with 2 tsp ground coriander, 2 tsp ground cumin and 2 tsp garam masala.
Amount Per Serving: Calories: 354Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 149mgSodium: 466mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 40g