Leftover Turkey Curry

Turkey Curry Recipe with Coconut Milk

This quick and simple curry is packed full of flavour. You can also make it with leftover chicken or pre-cooked turkey instead.

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*Updated November 2024

A great way to use up that seemingly never-ending amount of leftover turkey!

This curry is 'slightly' sweet-tasting, although you can control that simply by not adding as much brown sugar. It's just nicely sweet and spicy.

You can, of course, make this curry without coconut milk, just replace the leftover chicken with turkey. 😉

I've seen Jamie Oliver has a few leftover turkey recipes, I haven't tried them, but I'm sure they're all great for using up leftover turkey at Christmas or Thanksgiving.

Don't be put off by the long list of ingredients, most are just spices, and it's really easy to make!

Important - please read!

Because the turkey has been reheated, this recipe is NOT suitable for freezing, or re-heating.

Money saving tips!

I use Mutti tinned tomatoes, if you can, buy good quality tinned tomatoes. 

Both Mutti and Cirio brands are a little bit on the expensive side. But once you try them, you will be converted and they will make a big difference to your finished dish.

I only buy them in Tesco or Waitrose when they are half-price, which is quite often, and then I stock up!

Straight after Christmas (sometimes on Christmas Eve), you can almost always buy a frozen turkey at half-price, and then you can cook it and freeze it.

But before you freeze your leftovers, don't forget turkey sandwiches are most certainly the way to go for Boxing Day lunch!

Ingredients for turkey curry

• vegetable oil

• onion 

• fresh ginger 

• garlic

• red chillies

• ground coriander

• ground cumin

• chilli powder

• ground cumin

• ground cinnamon

• tomato puree (paste in the US)

• good quality tinned tomatoes

• full-fat coconut milk

• soft brown sugar 

• Knorr chicken stock cube 

• cooked turkey

• black pepper

• chopped coriander to serve

How to make the curry

Once the onions, chilli, garlic and spices have cooked nicely, add the tomato puree and cook for a minute more.

Now add the tinned tomatoes and coconut milk. Cook to reduce a little before adding the cooked turkey.

Wait, what's that?! 

You don't have any leftover turkey or chicken? 😧

No worries, you can always buy one of those ready-cooked rotisserie chickens you see in supermarkets - just avoid the ones that are cooked in BBQ or any other sauce.

One of my favourite Boxing Day dinners using leftover turkey is with mashed potatoes served with Piccalilli and homemade pickled onions 😋

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

leftover turkey curry, turkey curry, what to do with leftover turkey, curry with coconut milk,

Christmas, Boxing Day, Curry,

British

Yield: 4

Author: Jan Bennett

Leftover Turkey Curry

Don't forget this recipe is NOT suitable for freezing or reheating again since the turkey has now already been reheated.

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Ingredients

• 1 tablespoon of ghee or vegetable oil
• 1 large onion - peeled and cut into small dice
• 2 teaspoons of fresh ginger - peeled and very finely chopped
• 2 fat garlic cloves - peeled and minced
• 2 red chillies - deseeded - finely chopped
• 1 teaspoon of ground coriander
• 2 teaspoons of ground cumin
• 1 or 2 teaspoons of chilli powder
• 2 teaspoons of garam masala
• ½ teaspoon cinnamon
• 1 tablespoon tomato puree (paste in the US)
• 1 x 400g good quality tinned tomatoes
• 400ml full-fat coconut milk
• 2 teaspoons of soft brown sugar - adjust to taste later
• ½ of a Knorr chicken stock cube - crumbled (OXO are not the same)
• 4 small handfuls of cooked turkey
• black pepper - to taste
• chopped coriander (cilantro) to serve

Instructions

1. Heat the oil in a large frying pan and cook the onion while stirring for about 10 minutes, until softened but not coloured.
2. Now add the ginger, garlic, chilli, spices and tomato puree. Cook for a couple of minutes until your kitchen smells delicious.
3. Add the tin of tomatoes including the juice, coconut milk and sugar. Crumble in the stock cube, add a good pinch of black pepper and bring to a boil.
4. Reduce the heat to a simmer (do not cover) and cook for about 20 minutes.
5. Have a taste of the sauce - fear not if it looks too liquid at this stage, once you add the turkey in a bit, it will be fine.
6. Adjust the seasoning and add more sugar and salt (if you think it is needed). Once you're happy with the taste, stir in the turkey. Continue to cook for about 5 minutes or until everything is piping hot.
7. Serve straight away topped with chopped coriander and rice.

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