Home Cooking Leftover Turkey Curry – Nicky’s Kitchen Sanctuary

Leftover Turkey Curry – Nicky’s Kitchen Sanctuary

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Leftover Turkey Curry – Nicky’s Kitchen Sanctuary


A rich and lightly spiced creamy curry with no ‘bits’. This easy curry has flavours similar to butter chicken. A great way to use up those shreds of leftover turkey. Ready in 30 minutes!

A square, overhead shot of leftover turkey curry in a black skillet. The curry is topped with chopped coriander and red onion, and there is a silver spoon sticking out of the left side of the dish. On the left side of the image, you can see a dark grey napkin tucked beside the pan. In the very top left corner of the image, you can slightly see a small grey plate of chopped coriander with some mini popadoms and chopped coriander scattered around it. In the bottom right corner of the image, you can see some small popadoms scattered around, and in the top right of the image, you can slightly see a couple of silver forks resting on the surface. This is all set on a black surface.

I always buy a ludicrously large turkey for Christmas as I LOVE turkey leftovers.

We end up eating turkey for weeks afterwards!

That doesn’t mean it has to be the same meal over and over though. We have plenty of leftover turkey recipes, such as Leftover Turkey Bolognese and Leftover Turkey Risotto (I’ve made a little photo gallery of more leftover turkey recipes further down).

This Leftover Turkey Curry is so rich, creamy, and saucy, and on the table in 30 minutes! The whole family loves it!

📋 Ingredients

A wide, overhead shot of the ingredients for Leftover Turkey Curry. The ingredients are laid out on a wooden cutting board, which is placed on top of a white marble surface. The ingredients are as follows: leftover cooked turkey, onion, garlic, ginger, butter, oil, salt, garam masala, curry powder, paprika, cinnamon, chicken stock, passata, tomato puree, sugar, cardamom pods, and double cream.A wide, overhead shot of the ingredients for Leftover Turkey Curry. The ingredients are laid out on a wooden cutting board, which is placed on top of a white marble surface. The ingredients are as follows: leftover cooked turkey, onion, garlic, ginger, butter, oil, salt, garam masala, curry powder, paprika, cinnamon, chicken stock, passata, tomato puree, sugar, cardamom pods, and double cream.

Turkey – shreds or chunks of leftover cooked turkey. Even those little tiny bits of turkey are great – so be sure to get as much meat of as you can.

Curry Powder – I used a milder curry powder but you can go hotter if you like more spice.

Chicken Stock – Using water plus a stock cube is fine, but you can use Homemade Chicken or Turkey Stock too.

Cardamom Pods – sew them together with a piece of string so you can easily fish them out later.

📺 Watch how to make it

***Full recipe with detailed steps in the recipe card at the end of this post***

  1. Blitz the chopped onion and garlic in a food processor until you get a smooth paste, then add it to a hot pan with butter.
  2. Add the ginger and cook, whilst stirring until the onion is very lightly browned.
  3. Stir in the seasonings. Then add in stock, passata, tomato puree (paste in USA), sugar and cardamom.
  4. Stir together and simmer for 5 minutes.
  5. Remove the cardamom pods, and add in the chopped turkey and cream. Stir together and heat through.
  6. Serve immediately.

Pro Tip

Use the leftover turkey bones to make your own flavourful stock, just follow the same steps as making Homemade Chicken Stock, substituting the Chicken with your leftover turkey.

Boxing Day Turkey Curry is the BEST tradition!

A tall, overhead shot of Leftover Turkey Curry served with pilau rice, topped with chopped coriander, red onions and some mini popadoms in a black bowl. A silver spoon is sticking out of the left side of the dish. On the left side of the image, there is a dark grey napkin tucked beside the dish. On the top left corner of the image, you can see a silver plate with chopped coriander and red onions on it and some chopped coriander and mini popadoms scattered around it. On the top right of the image, you can slightly see the corner of a black skillet with the remaining curry in it, below that, there are a few more mini popadoms scattered on the surface. This is all set on a dark grey surface.A tall, overhead shot of Leftover Turkey Curry served with pilau rice, topped with chopped coriander, red onions and some mini popadoms in a black bowl. A silver spoon is sticking out of the left side of the dish. On the left side of the image, there is a dark grey napkin tucked beside the dish. On the top left corner of the image, you can see a silver plate with chopped coriander and red onions on it and some chopped coriander and mini popadoms scattered around it. On the top right of the image, you can slightly see the corner of a black skillet with the remaining curry in it, below that, there are a few more mini popadoms scattered on the surface. This is all set on a dark grey surface.

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🍽️ What to serve it with

I love this with some fresh chopped coriander and mini popadoms too!

A tall, closeup shot of leftover turkey curry in a black skillet. The curry is topped with chopped coriander and red onion, and there is a silver spoon sticking out of the left side of the dish.A tall, closeup shot of leftover turkey curry in a black skillet. The curry is topped with chopped coriander and red onion, and there is a silver spoon sticking out of the left side of the dish.

🍲 More fantastic leftover turkey recipes

? Frequently Asked Questions

Can I replace the cream with something else?

Yes, you can replace the cream with canned coconut milk or canned coconut cream. The coconut milk will give a lighter finish, the coconut cream will be richer.
For a lighter curry, stir in natural yogurt instead. If using yogurt, add right at the end and heat through gently. Don’t bring it to the boil or the sauce may split.

Can I add in vegetables?

Yes! Add in vegetables such as chopped peppers, mushrooms or green beans once the onions are lightly browned. Cook the vegetables for a couple of minutes before continuing with the rest of the recipe as written.
You can also add quick cook vegetables – such as spinach or frozen peas in the last couple of minutes of cooking.

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  • Chop or shred the leftover turkey into chunky pieces.

    450 g (1lb) leftover cooked turkey

  • Place the roughly chopped onion and the garlic into a food processor and blend until smooth.

    1 large onion, 4 cloves garlic

  • Heat the butter and oil in a large frying pan over a medium-high heat.

    3 tbsp butter, 1 tbsp oil

  • Add the minced onion-garlic mixture and the ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.

    2 tsp minced ginger

  • Add the salt, garam masala, curry powder, paprika, and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.

    1/4 tsp salt, 1 1/2 tbsp garam masala, 1 tbsp mild curry powder, 1 tsp paprika, ½ tsp cinnamon

  • Add the stock, passata, tomato puree, sugar, and cardamom.

    120 ml (½ cup) chicken stock, 400 ml (14 oz) passata, 2 tbsp tomato puree, 2 tsp sugar, 6 cardamom pods

  • Bring to the boil and simmer for 5 minutes.

  • Remove the cardamom then stir in shredded turkey and the cream and allow to heat through, whilst stirring occasionally. This should take about 5 minutes.

    175 ml (¾ cup) double (heavy) cream

  • Serve over rice, sprinkled with some freshly chopped coriander and thinly sliced red onion.

    boiled or pilau rice, chopped coriander (cilantro), thinly sliced red onion or store-bought crispy fried onions (or both!)

Can I replace the cream with something else?
Yes, you can replace the cream with canned coconut milk or canned coconut cream. The coconut milk will give a lighter finish, the coconut cream will be richer.
For a lighter curry, stir in natural yogurt instead. If using yogurt, add right at the end and heat through gently. Don’t bring it to the boil or the sauce may split.
Can I add in vegetables?
Yes! Add in vegetables such as chopped peppers, mushrooms or green beans once the onions are lightly browned. Cook the vegetables for a couple of minutes before continuing with the rest of the recipe as written.
You can also add quick cook vegetables – such as spinach or frozen peas in the last couple of minutes of cooking.

Nutritional information is per serving (this recipe serves 4).

Calories: 467kcal | Carbohydrates: 22g | Protein: 29g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 793mg | Potassium: 986mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1855IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.





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