Home > Recipes > Christmas leftover recipes > Leftover turkey curry

Leftover turkey curry

Published: 10 Dec 19
Updated: 18 Mar 24

In the days that follow Christmas, there always seems to be an abundance of turkey. Use up your leftovers in this leftover turkey curry. We’ve added sprouts and cream for a rich, moreish dish.

We’re just going to leave our leftover turkey bake recipe here too, just in case you’ve got enough leftovers for two days!

Easy
December 2019

Test kitchen approved

Serves 4
Hands-on time 40 min

In the days that follow Christmas, there always seems to be an abundance of turkey. Use up your leftovers in this leftover turkey curry. We’ve added sprouts and cream for a rich, moreish dish.

We’re just going to leave our leftover turkey bake recipe here too, just in case you’ve got enough leftovers for two days!

Nutrition: per serving

Calories: 368kcals
Fat: 20g (6.8g saturated)
Protein: 31.9g
Carbohydrates: 12.1g (9.4g sugars)
Fibre: 6.3g
Salt: 2.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

25g butter
1 large onion, sliced
2 garlic cloves, crushed
125g curry paste (we used Patak’s mild curry spice paste)
500ml chicken stock
300g leftover turkey
300g cooked sprouts, quartered
75ml single cream
1 tsp nigella seeds
1 tbsp mango chutney
Fresh coriander leaves and naan bread to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the butter in a deep frying pan until foaming, then add the onion and cook over a medium heat for 5 minutes until softened. Stir in the garlic, cook for a minute, then stir in the curry paste and cook for a further 2 minutes.
Pour in the stock and simmer for 8-10 minutes. Stir in the turkey and sprouts, then add the cream, nigella seeds and chutney. Cook, stirring, until heated through, but don’t boil or the cream will split. (If it does, don’t worry – the curry will still taste good.)
Season and serve in bowls sprinkled with coriander, with naan bread for dipping.