This leftover turkey curry recipe is a great meal if you’re looking for new leftover turkey recipes to use up all that leftover Thanksgiving turkey!
When you’re on day four of turkey leftovers and the meat is starting to dry out, spicy, rich curry is a great way to add new life to that leftover Thanksgiving turkey.
I loved this leftover turkey curry recipe. You probably have a few spare potatoes lying around from Thanksgiving, and all you have to do is cook it all up in one pot with your favorite curry powder or garam masala if you want a warmer flavor profile. I add a little extra cayenne powder to give it an extra kick of heat. Because you’re cooking leftover turkey, which may have dried out in the fridge a little, rich coconut milk will help rehydrate the turkey and give it more flavor.
The best part is just how easy it is to make. Just fry up some potatoes, onion, and your favorite curry powder. I love this Smoky Tandoor blend by Spicemode. Throw in some diced leftover turkey and toss it to coat.
From there, add a little water or stock, and crushed tomatoes, and let it simmer for about 30 minutes or until the potatoes are fork-tender.
While the potatoes cook, make a quick pot of basmati rice. Once the potatoes are fork-tender, finish off the curry with a can of coconut milk. That’s it! How luscious does this gorgeous curry sauce look?
Looking for another leftover turkey recipe? Try my turkey udon!
Leftover Turkey Curry Recipe
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion peeled and sliced into thin wedges
- 1 pound potatoes peeled and cut into bite-sized cubes
- 1 tablespoon butter or ghee
- 2 tablespoons curry powder or garam masala depending on your preference
- Cayenne powder or crushed red pepper optional, to taste
- 2½ cups leftover turkey diced into bite-sized cubes
- 15- ounce can crushed tomatoes
- 1 cup water or chicken stock plus more if needed
- 15- ounce can coconut milk
- Salt and pepper to taste
- Cooked basmati rice and sliced scallions for serving
Instructions
Cook the onion and potatoes:
- Heat the natural oil in a wide pot over medium-high heat. Once hot, add the sliced onion and diced potatoes and season with salt and pepper. Cook, occasionally turning, for 6–7 minutes.
Bloom the spices:
- Create a well in the middle of the pot. Melt the butter into the open spot. Once bubbly, add the curry powder and cayenne powder. Cook, stirring it into the butter for 1 minute until fragrant. Toss the potatoes and onions in the spices.
Cook the turkey:
- Add the turkey to the pot and toss to coat. Season to taste with salt and pepper.
Simmer the curry:
- Pour in the water or chicken stock and bring to a boil. Reduce heat and add the crushed tomatoes. Simmer over low heat for 30 minutes. Add more water as needed.
Finish the curry:
- Taste the curry and season again to your preferences. Pour in the coconut milk and simmer for 5 minutes more. Turn off the heat.
To serve:
- Serve the turkey curry over cooked basmati rice and garnish with scallions or cilantro. Enjoy!
