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Turkey Curry

Turkey Curry

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
DML

DML

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

DEBMCE4
21

DEBMCE4

1/4/2011

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).

hollycans
15

hollycans

4/13/2009

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

Ryan
13

Ryan

12/1/2009

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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