This is a great leftover turkey curry recipe. At this time of year, there is plenty of leftover turkey knocking about in the fridge, leftover from the Christmas day meal. I like to make a turkey curry by chopping up the cooked turkey meat into 1″ dice and then cooking the diced turkey in a curry sauce.
Below is a curry sauce I like to use it comes from a cookery book published in 2002 by Jamie Oliver called “Happy Days with the Naked Chef”.
I modify the sauce slightly depending on the availability of ingredients I have in the pantry. For example, Jamie’s curry sauce calls for 6 fresh tomatoes I just put in a 400g tin of chopped plum tomatoes instead.
Sometimes I will substitute the fresh ginger root for ginger paste from a bottle.
Fresh curry leaves are not always available I have substituted dried curry leaves instead, OK but not quite the same.
Leftover Turkey Curry Recipe
800g leftover turkey cut into 1″ cubes 4 tablespoons olive oil
2 tsp mustard seeds
1 tsp fenugreek seeds
4 fresh green or red chilies seeds and white membranes removed and chopped finely
Handful whole fresh curry leaves or 10 dried curry leaves ripped into small pieces.
2″ piece of fresh ginger peeled and coarsely grated or 1 tablespoon ginger paste.
3 medium onions chopped into 1/4″ pieces
1 tsp chili powder
2 tsp turmeric
1 teaspoon cumin
Small handful of fresh coriander roughly chopped (optional)
400g tin of chopped tomatoes
1 400ml can coconut milk
Heat the oil, add the mustard and fenugreek seeds, cook until the seeds start to pop.
Add the chilies, curry leaves and ginger, cook gently for a minute or so.
Add the onions cook these until softened and light brown (about 5 minutes) then add the chili powder, cumin and turmeric.
Place the tin of tomatoes in a blender and process until smooth. Add to the onion and spices mixture.
Cook this mixture for a further 2 minutes, then add the coconut milk and water. Cook together for a couple of minutes.
Add the turkey and gently heat this mixture through until piping hot.
If using sprinkle the chopped coriander over the turkey curry.
Variations on the Turkey Curry Recipe
Use fresh turkey breast chopped into 1″ cubes, just cook the turkey in the sauce for about 10 – 15 minutes.
You can use this curry sauce with, chicken, white fish or vegetables (cauliflower and spinach are nice).