This is only called ‘Cheat’s Leftover Turkey Curry’ as it is made predominantly from store cupboard ingredients rather than creating a spice mix or paste as you would in a traditional Indian dish. Each Easter and Christmas I cook a turkey and there is always plenty of meat leftover. The kids usually have turkey sandwiches for lunch the next day and then I make a turkey curry for dinner. Here is how to make an easy turkey curry from leftovers.
Ingredients for Turkey Curry
- Shredded cooked meat from 1/2 turkey breast or one turkey leg (I use a combination of both)
- 1 pepper, chopped
- 1 onion, chopped
- 1 can chopped tomatoes
- 500 ml chicken stock
- 1 chilli, finely chopped
- 4 cloves of garlic, crushed
- 1-inch chunk of ginger, finely chopped or grated (or 1 tsp of ground ginger)
- 2 tbsp tomato puree
- 2 tbsp mango chutney
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 tbsp olive oil
- 1 large knob of butter
How to Make Turkey Curry
- Heat the oil and the butter in a large frying pan over a medium heat on the hob.
- Add the chopped chillies, ginger, and garlic to the pan and cook for 2 minutes.
- Add the cumin, chilli powder, and curry powder and cook for a further 2 minutes.
- Add the onions and peppers to the pan and cook for five minutes.
- Add the chicken stock, chopped tomatoes, tomato puree, and mango chutney.
- Stir through and simmer for ten minutes.
- Add the chopped turkey meat to the pan and stir through so that there is an even distribution of meat and it is covered by the liquid.
- Simmer for 15 minutes.
- Serve with pilau rice, naan bread, and raita.