Turkey Curry

Turkey Curry

7 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  DML

“A great use for leftover Thanksgiving turkey...different than the same old casseroles and quick to make!”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat oil over medium heat in a large skillet. Sprinkle the cinnamon into the oil and stir until fragrant. Stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color. Stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. Pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick.
  2. Stir the green chilies, turkey, chili powder, garam masala, and the rest of the water into the sauce. Cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. Taste the curry and add salt if needed.

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Reviews (7)

Rate This Recipe


This is a 5 with changes. I followed the recipe as directed and didn't like the texture. I added a can of coconut milk, about 2-3 tsp of garam masala, additional tsp of tumeric, and about 3-4 Tbl of ground cashews (to thicken it up).



Fantastic. Very flavourful-very spicey. I served it over rice with a bit of non flavoured yoghurt.



This curry tastes just like the curry at an Indian restaurant! I added a little madras curry powder without the green chile peppers in the dish to add a little more curry flavor.

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Amount Per Serving (6 total)

  • Calories
  • 189 cal
  • 9%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 4.5 g
  • 1%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 126 mg
  • 5%

Based on a 2,000 calorie diet



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Turkey Salad


next recipe:

Easy Turkey Curry