Leftover Turkey Korma

Confession, for the last few years, we’ve had Christmas dinner with Jim’s parents. So, we’re not left with loads of turkey. We do sometimes bring some home, but it’s literally enough for sandwiches the next day. But, I remember when I was younger having to eat turkey sandwiches every day for about a week so that the leftover meat didn’t get wasted.

Leftover Turkey Korma is a fantastic way to use up all of that leftover holiday turkey.

A few turkey sandwiches are fantastic. I love them with cranberry sauce, stuffing and bread sauce. Husband even goes so far as to put sprouts on his. But, after a few, they can get a little samey. Especially as leftover turkey dries out pretty quickly.

Turkey Korma Ingredients

Leftover Turkey Korma is a fantastic alternative. Korma is perfect if you’ve got kids at home, as everyone can enjoy it without the flavours being too spicy. It’s creamy, easy to make, and a total change from all of the other Christmas food that you are sure to be eating. It goes perfectly with my homemade naan bread or (and!) rice for a filling and tasty family meal.

Served Leftover Turkey Korma with Naan and serving bowl

Another advantage of this Leftover Turkey Korma recipe is that it’s easy. You can chop the meat up and marinade it for a few hours, or overnight if you can. Then, the actual cooking part takes less than an hour. The meats already cooked, so it’s really just a case of mixing your spices and adding it all together.

Cooked Leftover Turkey Korma ready to serve

In this recipe, I’ve used Turkey leg. Generally, they’re the bits that are left over after Christmas dinner. They also have more flavour and stay nice and moist for longer. But, this recipe would work well with breast meat if you’d prefer.

Close to Leftover Turkey Korma in ovenproof dish

The Recipe

Leftover Turkey Korma

A fabulous way to use up leftover holiday meat.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: fakeaway, Leftovers, turkey
Servings: 4 People
Calories: 625kcal
Author: Donna


For the Marinade:

  • 600 g Turkey Leg – Chopped into chunks
  • 3 tsp Cooking oil
  • 3 tsp Garam masala
  • 3 tsp Curry powder
  • Pinch salt and pepper
  • A good glug of double cream

For the Sauce:

  • 1 Onion – Finely sliced
  • 5 Cloves garlic – crushed
  • 3 tbsp Curry powder
  • 3 tsp Turmeric
  • 3 tsp Garam masala
  • Pinch salt and pepper
  • ½ tsp Cinnamon
  • ½ tsp Cumin
  • The seeds from 1 green cardamom pod
  • Pinch Nutmeg
  • Cooking oil
  • 3 Tomatoes – Diced
  • 1 tbsp grated root ginger
  • 50 g Ground almonds
  • 400 ml Coconut milk
  • 200 ml Double Cream
  • ½ red chilli – Thinly sliced
  • 1 tbsp Light brown sugar


  • Place the turkey and other marinade ingredients in a lidded tub or bowl, stir and leave for at least 2 hours but preferably overnight
  • Place the onion and garlic in a food processor with a good splash of water and whizz until smooth
  • Add the Curry powder, turmeric, garam masala, salt and pepper, cinnamon, cumin, cardamom seeds and nutmeg to a small bowl and stir together
  • Heat a good glug of cooking oil in a large frying pan
  • Fry the turkey until browned
  • Add the onion puree and cook for around 3 minutes until the colour is even
  • Add the tomatoes, chilli and ginger, stir well
  • Tip in the pre-mixed spices, the cream, almonds and coconut milk and stir
  • Add the sugar and chilli
  • Simmer for 30 minutes, stirring occasionally


  • 600g is ideal but use as much meat as you have left. A mixture of leg and breast is also fine.
  • I cook my Leftover Turkey Korma in a large ovenproof dish and serve with rice and naan bread.


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