Leftover Turkey Curry

Name: Leftover Turkey Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: indian
Ingredients: sunflower oil; onion finely chopped; 3 garlic cloves crushed or finely grated; thumb-sized piece of ginger peeled and finely grated; 1 red chilli deseeded and finely chopped; 1 tsp cumin seeds; 1 tsp ground coriander; 1/2 tsp paprika; 1/2 tsp ground turmeric; 1/2 tsp garam masala; 1 tbsp tomato purée; 400g can passata or chopped tomatoes; 1 tbsp mango chutney; 100ml double cream; 2 tbsp natural yogurt (optional); about 600g leftover roast turkey cut into large chunks; chopped coriander toasted flaked almonds, steamed rice and garlic naan breads, to serve

4.55 (112)

⏱ 50 mins 🍽 Serves 4 🌶 indian ✅ Easy 🏷 Main course

Give your Christmas leftovers a vibrant new life with this Indian-inspired turkey tikka masala. Aromatic spices are cooked with onion, garlic and ginger to create a rich, fragrant sauce. The leftover roast turkey is simmered in this creamy tomato base with mango chutney, then finished with a drizzle of cream. Ready in just 50 minutes, it's a perfect way to create a whole new dinner or supper dish for four from your remaining turkey.

Ingredients

sunflower oil
onion finely chopped
3 garlic cloves crushed or finely grated
thumb-sized piece of ginger peeled and finely grated
1 red chilli deseeded and finely chopped
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp ground turmeric
1/2 tsp garam masala
1 tbsp tomato purée
400g can passata or chopped tomatoes
1 tbsp mango chutney
100ml double cream
2 tbsp natural yogurt (optional)
about 600g leftover roast turkey cut into large chunks
chopped coriander toasted flaked almonds, steamed rice and garlic naan breads, to serve

Method

Warm the oil in a casserole dish or shallow pan, then cook the onions for 10-12 mins until they turn golden. Add the garlic, ginger, chilli and all the spices, cooking for 2 mins more until a paste forms. Mix in the tomato purée, passata or chopped tomatoes and mango chutney, bringing it to a simmer. Continue to cook for a further 10 mins.
Blend in most of the cream and the yogurt, if using, returning the mixture to a simmer. Introduce the turkey pieces and simmer until the turkey is piping hot. Take off the heat, drizzle the rest of the cream over and give it a brief stir. Finish by scattering over coriander and flaked almonds, serving with steamed rice and garlic naan breads.

Nutrition (per serving)

Calories563 kcal

Fat34 g

Saturates13 g

Carbs12 g

Sugars11 g

Fibre3 g

Protein51 g

Sodium280 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisineindian

DietEgg-free, Gluten-free