Leftover Turkey Curry Recipe
View original ↗
Kitchen Sanctuary · by Nicky Corbishley★ 4.9 (7)

Leftover Turkey Curry Recipe

NUTRITION · PER SERVING30M COOK
CAL 39%·PRO 90%
CARBS 79G40% OF CAL
9G FIBER57G OTHER13G TOTAL SUGAR
FAT 31G36% OF CAL
11G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy curry with shredded turkey, aromatic spices, and a butter-and-cream sauce similar to butter chicken. Ready in 30 minutes, it's a clever way to use leftover turkey.

mainindiancurrychickengluten free
View the full recipe on Kitchen Sanctuary →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 450 g (1lb) leftover cooked turkey
  • 1 large onion (peeled and roughly chopped)
  • 4 cloves garlic (peeled)
  • 2 tsp minced ginger
  • 3 tbsp butter
  • 1 tbsp oil
  • 1/4 tsp salt
  • 1 1/2 tbsp garam masala
  • 1 tbsp mild curry powder ((or hotter depending on your palate))
  • 1 tsp paprika
  • ½ tsp cinnamon
  • 120 ml (½ cup) chicken stock (water plus a stock cube is fine)
  • 400 ml (14 oz) passata
  • 2 tbsp tomato puree ((paste for US))
  • 2 tsp sugar
  • 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
  • 175 ml (¾ cup) double cream (heavy cream)
  • boiled or pilau rice
  • chopped coriander (cilantro)
  • thinly sliced red onion or store-bought crispy fried onions (or both!)
PREP
10M
SODIUM
1149MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.