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Turkey Curry

What to do with all that leftover Christmas Turkey this (and every) Xmas? Turkey, like chicken, turkey takes on additional flavours when first roasted and then reheated in another dish a day or two later. So take advantage of this miracle of flavour development and put your leftover turkey to good use this christmas in a curry of course! Personally I like to do a chinese style curry sauce and the good news is that it is extremely easy and almost foolproof. So this recipe follows, if you prefer an Indian style curry then see the recipe below or use the cooked turkey instead of chicken in any of the chicken recipes, adjusting for the fact that the turkey is already cooked. When reheating meats make sure they are served hot and have reached an internal temperature of around 70 degrees.

Turkey Curry in Chinese Curry Sauce


  Serves 2

  • Leftover Cooked Turkey Dark or white meat or both
  • 2 heaped Teaspoons Curry Powder
  • 1 teaspoon chinese 5 spice powder
  • 1 teaspoon MSG (optional)
  • Half Teaspoon Chilli Powder
  • 1 teasponn Turmeric powder
  • 4 Cloves Crushed Garlic (optional)
  • 2 inches Root Ginger grated (optional)
  • 5 Tablespoons Vegetable Oil
  • 1 Onion Chopped into large chunks
  • 2 Tbsp flour wheat or cornflour
  • 2oz Butter
  • 4 Tbsp Olive Oil
  • Cup of fresh or frozen peas


Melt the butter with the olive oil in a small pan, add the curry powder, 5 spice powder, msg, chill powder and brown a little, add the flower and stir into a stiff paste. This is the basic curry paste and will keep ok in the fridge covered for a few days. To make the curry sauce, first heat enough water to provide the volume of sauce you would like then stir in the paste a teaspoon at a time, if it is too runny add another, if it gets too thick add a little extra water, this sauce will thicken as it cools on the plate so make a little bit runnier than you want to serve it at. Personally I like this sauce very thick. Season this sauce with salt. In another pan add the oil and stir fry the turkey and peas (and ginger and garlic if using) until hot and then add the onions, they should be warmed but still retain a good crunch as this and the addition of the peas are an important element of the dishes final texture. Now pour over the sauce and serve with plain boiled or steamed rice.

This chinese style curry sauce is also great poured over soggy chips with a little vinegar. Cook the chips until soft and cooked through in a deep fat fryer at 140 degrees, they should not be browned or golden. Serve the chips, mix a little vinegar into the curry sauce and pour over. You can also find some Chritsmas recipes and Christmas Ideas on the Ideas for Christmas site.

  Indian Turkey Curry


  Serves 2

  • Leftover Cooked Turkey Dark or white meat or both
  • 1 Cup of Curry Massalla Gravy
  • Quarter of an onion finely chopped
  • 3 Teaspoon Curry Powder
  • 1 Teaspoon Chilli Powder
  • 1 Finely Chopped Cayenne Chilli
  • 4 Cloves Crushed Garlic
  • 2 inches Root Ginger grated
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 teaspoon Garam Massalla


Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the Turkey pieces and warm through. Add half the Massalla Gravy and simmer for 5 minutes or until the Turkey is piping hot, stirring occasionally. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

For a quicker and easier alternative why not try our

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