Easy Leftover Turkey Curry


  • 1 tbsp oil
  • 25g butter
  • 1 large onion, sliced
  • 2 red pepper, sliced
  • 1cm ginger, grated
  • 2 garlic gloves, crushed
  • 1 red chilli, finely chopped
  • 1 tsp each ground cumin, garam masala, ground coriander, black onion seeds
  • ½ tsp turmeric
  • 1x 400g tin chopped tomatoes
  • 200ml coconut milk
  • 250ml chicken stock
  • 300g cooked, shredded turkey



  1. Heat the oil and butter in a deep saucepan and stir in the onion, season and cook over a medium heat for 5 mins until starting to colour.
  2. Add the peppers and cook for another minute or so. Turn down the heat and add the ginger, garlic and chilli. Cook for another 2 mins. Stir in the cumin, garam masala, ground coriander, onion seeds and turmeric. Cook for a further 5 mins.
  3. Stir in the chopped tomatoes, coconut milk and chicken stock and bring to the boil. Turn the heat down and simmer for 20 min, stirring occasionally.
  4. Stir in the shredded turkey and cook for another 20 min. Season and serve with naan.
Next article Classic Steak Casserole

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