Turkey Curry
Transform your holiday leftovers into a comforting and flavorful dish with this Turkey Curry, perfect for a quick weeknight dinner or a cozy weekend meal. This recipe combines tender shredded turkey with a fragrant medley of spices like cumin, coriander, garam masala, and curry powder, all simmered in a rich tomato and coconut milk sauce. The addition of ginger, garlic, and optional green chilies adds a touch of heat and depth, while the fresh cilantro and a squeeze of lemon juice provide a bright, zesty finish. Ready in just 45 minutes, this easy turkey curry pairs beautifully with steamed rice or warm naan, making it an ideal way to reinvent leftovers. Whether you're looking for a post-holiday recipe or simply love a hearty curry, this dish strikes the perfect balance of spice and comfort.
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Recipe Information
Ingredients
- 500 grams cooked turkey (shredded or cubed)
- 1 medium onion (finely chopped)
- 3 units garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoons curry powder
- 400 grams canned diced tomatoes
- 200 milliliters coconut milk
- 250 milliliters chicken or turkey stock
- 1 unit green chilies (optional, finely chopped)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the chopped onion and sauté for 4-5 minutes, until softened and slightly golden.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, curry powder, and garam masala. Stir continuously for 1-2 minutes to toast the spices.
Pour in the canned diced tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Add the coconut milk and chicken (or turkey) stock, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the shredded or cubed turkey and optional green chilies. Season with salt and black pepper.
Lower the heat and let the curry simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the lemon juice and adjust seasoning as needed.
Garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice, naan, or flatbread.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5522 mg | 240% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 32.0 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2916 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
