Leftover turkey curry recipe

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serves: 4
Skill: medium
Cost: cheap
5-a-day: 1
Prep: 10 min
Cooking: 20 min

Nutrition per portion

Calories 434 kCal 22%
Fat 22.3g 32%
  -  Saturates 8.4g 42%
Carbohydrates 20.6g 22%
  -  of which Sugars 17.3g 19%
Protein 37.3g 75%
Salt 1.43g 24%
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  • Turkey curry is a delicious way to use up any meat leftover from Christmas Day, but this tasty dish is so much more than just a leftover turkey recipe.

    Making a turkey curry is a great way to use up any meat you’ve got left over from Christmas day. This delicious recipe, made with oranges, mango chutney, onions and flaked almonds tastes truly scrumptious and can be made using both cooked and raw turkey. This recipe is great for using both white and dark meat from the turkey too.

    If you’re using cooked meat, simply shred it into the sauce and heat through thoroughly. Once you’ve made this tasty twist on a classic curry recipe, you’ll want to make it again and again – it’s so good.

    Serve it with rice, naan bread or chapatis, as you would any other curry – and don’t forget the poppadoms! Love festive cooking? We’ve got loads more delicious Christmas recipes right here!

    If you’re looking for another recipe to help you use up the rest of your leftover turkey, then why not try our delicious recipe for turkey pie with leeks and mushroom!


    • 1 orange pepper, sliced
    • 1 red pepper, sliced
    • 500g turkey breast steaks, cut into short wide strips
    • 200g green beans, halved
    • 4 ripe tomatoes, roughly chopped
    • Small bunch coriander, chopped
    • 2tbsp sunflower oil
    • 1 large onion, roughly chopped
    • 5tbsp korma curry paste
    • 3tbsp spicy mango chutney
    •  200ml hot chicken stock
    • 400ml tin reduced-fat coconut milk
    • 2tbsp toasted flaked almonds 


    • Heat the oil in a large frying pan or wok. Add the onion and peppers, and cook for 3-4 mins, until the onion is golden and peppers softened.

    • Stir in the turkey and curry paste, and cook, stirring, for a couple of mins.

    • Add the beans, tomatoes, mango chutney, stock and coconut milk, and simmer for 10 mins. Stir through coriander, sprinkle with almonds and season before serving your turkey curry with rice and chapattis.

    Top tip for making Leftover turkey curry

    You can add the cold cooked meat at the end of the method instead of at the beginning if you want to make sure the sauce has plenty of time to slow cook and develop in flavour if you’ve got time. This will also make sure the turkey keeps it moisture and you don’t overcook it when adding to the curry. Make sure your turkey is reheated all the way through before serving in this curry.



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