Turkey Curry
A comforting and aromatic bowl featuring tender leftover turkey simmered in a rich, lightly spiced cream-based curry sauce.
15 min
Cook time
4
Servings
Easy
Difficulty
~570
Calories
Nutrition (per serving)
570
Calories · kcal
56
Protein · g
9
Carbs · g
34
Fat · g
Ingredients
- leftover turkey breast, shredded — 600g
- double cream — 200ml
- onion, diced — 1 medium
- mild curry powder — 2 tbsp
- vegetable oil — 1 tbsp
- tinned tomatoes, chopped — 400g
- chicken stock — 100ml
- fresh coriander — 1 small bunch
Method
- 1
Heat the vegetable oil in a large pan over medium heat.
- 2
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
- 3
Stir in the curry powder and cook for 1 minute until fragrant.
- 4
Pour in the tinned tomatoes and chicken stock, stirring well to combine.
- 5
Simmer the sauce for 10 minutes to allow the flavours to meld and the liquid to reduce slightly.
- 6
Stir in the double cream and the shredded turkey, heating gently for 3-5 minutes until the turkey is piping hot throughout.
- 7
Garnish with freshly chopped coriander before serving.
Allergens to check
Dairy
Why this works
The acidity from the tomatoes balances the richness of the double cream, while the curry powder provides a warm, layered base that perfectly complements the mild flavour of leftover turkey.
Equipment
Large frying pan or sauté pan, Wooden spoon, Knife, Chopping board
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