Easy Leftover Butter Turkey Curry
If you’re out of ideas for your leftover turkey, this rich, aromatic butter turkey curry is going to be a game changer. It’s like butter chicken’s meatier cousin and it’s perfect the day after Thanksgiving (or Christmas) served with steamed rice and some fluffy naan to mop up all that delicious sauce.
This recipe is almost identical to my butter chicken curry recipe. It delivers a rich, silky curry sauce enriched by the butter and cream. It is the ultimate easy comfort food and a great way to use up leftover turkey. Not only does it come together in less than 20 minutes, it’s a great way to stretch leftover cooked meat to feed a family when served with delicious side dishes.
Table of Contents
Ingredients Needed
- Leftover cooked turkey. For a traditional roast, use our Garlic Herb Roast Turkey recipe. We also love our Spatchcock Turkey recipe.
- Butter.
- Onion.
- Fresh garlic.
- Fresh ginger.
- Spices: I prefer using a combination of Garam Masala, paprika, cardamom and coriander. You can however use any curry powder/blend that you have or like.
- Tomatoes. I used tomato puree (not paste). Passata can also work. Chopped tomatoes are also fine but I prefer the rich, smoothness the puree adds.
- Chicken stock.
- Cream. Heavy / Whipping.
- Sugar. Optional, but I like the way it mellows the acidity of the tomatoes.
- Salt and pepper.
How to make turkey curry
- Prepare the turkey: Slice leftover cooked turkey into bite-size chunks. Shred the meat closest to bones to not waste any meat.
- Make the curry sauce: In a large skillet or deep pan set over medium heat, melt the butter. Add the onion, garlic and ginger. Cook until soft and fragrant. Add the spices and cook for 30 seconds, toasting the spices to release their fragrance. Pour in the tomatoes and chicken stock and cook for 5 minutes, stirring regularly. Season with sugar, salt and pepper then pour in the cream. Bring to a simmer an allow to cook for a few minutes until the sauce has reduced slightly. Add the turkey and allow to reheat for 10 minutes.
- Serve: Scatter over fresh cilantro/coriander and serve with steamed rice and naan bread.
What to serve with turkey curry
As with all curries, steamed rice is the best accompaniment for this butter turkey curry recipe. I also love adding fluffy naan bread or roti. Poppadums add great texture. A zippy cucumber salad adds some freshness and crunch.
Leftover turkey recipes
Easy Leftover Butter Turkey Curry
Ingredients
- 2 tbsp butter
- 1 onion finely chopped
- 1 tsp ginger crushed
- 2 tsp garlic crushed
- 2 tbsp Garam Masala
- ½ tsp ground cardamom
- ½ tsp paprika
- 1 tsp ground coriander
- 1 tsp salt
- 400 g (14oz) Tomato puree (not paste) Passata or crushed tomatoes are good substitutes
- 1/2 cup chicken stock
- 1-2 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1 cup heavy / whipping cream
- 4-5 cups leftover turkey chopped/shredded
To serve
- Steamed rice
- Fresh coriander / Cilantro
Instructions
- Slice leftover cooked turkey into bite-size chunks. Shred the meat closest to bones to not waste any meat.
- In a large skillet or deep pan set over medium heat, melt the butter. Add the onion, garlic and ginger. Cook until soft and fragrant. Add the spices and cook for 30 seconds, toasting the spices to release their fragrance.
- Pour in the tomatoes and chicken stock and cook for 5 minutes, stirring regularly.
- Season with sugar, salt and pepper then pour in the cream. Bring to a simmer an allow to cook for a few minutes until the sauce has reduced slightly.
- Add the turkey and allow to reheat for 10 minutes.
- Scatter over fresh cilantro/coriander and serve with steamed rice and naan bread.
