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Served portion of butter turkey curry in white bowl with rice. naan bread and poppadom also in shot.
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Leftover Butter Turkey Curry

Leftover Butter Turkey Curry is a fantastic way to use up leftover Christmas turkey. It’s a mild family-friendly turkey curry that everyone will love!
Course Dinner
Cuisine British, Indian
Keyword butter chicken curry, leftover butter turkey curry
Prep Time 30 minutes
Cook Time 30 minutes
Marinading Time 2 hours
Total Time 3 hours
Servings 4 Servings
Calories 487kcal
Author Donna

Ingredients

For the Marinade:

  • 400 g Leftover Turkey Breast (Diced)
  • 3 Tablespoons Full-Fat Natural Yoghurt
  • 2 Cloves Garlic (Crushed)
  • 1 Teaspoon Ginger Puree (or 1-inch grated root ginger)
  • 2 Teaspoons Garam Masala
  • 1 Teaspoon Ground Turmeric
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Chilli Powder
  • Good Pinch Salt

For the Sauce:

  • 3 Tablespoons Ghee
  • 1 Red Onion Sliced
  • 3 Cloves Garlic Crushed
  • 1 Teaspoon Ginger Puree
  • 2 Teaspoons Ground Cumin
  • 2 Teaspoons Garam Masala
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Fenugreek Seeds
  • 400 g Chopped Tomatoes
  • 50 ml Water
  • 2 Teaspoons Chilli Powder
  • 200 ml Double Cream
  • 2 Tablespoons Soft Light Brown Sugar

Instructions

  • Place the diced cooked turkey in an airtight tub with the yoghurt, garlic, ginger, garam masala, turmeric, cumin, chilli and salt, stir well, seal and place in the fridge for at least 2 hours, but preferably overnight.
  • When you are ready to make the curry, melt 2 tablespoons of ghee in a deep heatproof cooking dish or pan (I use a cast-iron dutch oven).
  • Add the sliced onions and cook for 5 minutes, stirring often.
  • Add the garlic, ginger, cumin, garam masala, coriander and fenugreek and stir well.
  • Cook for 2 minutes, stirring often.
  • Add the chopped tomatoes with 50 ml of water and stir well.
  • Bring to a simmer and cook for 15 minutes, stirring often.
  • Remove from the heat and blend, either using a stick blender, or by pouring into a blender, and returning to the cooking pan when smooth.
  • Bring the sauce back to a simmer.
  • Use a slotted spoon to scoop the turkey into the cooking pan and disregard any yoghurt marinade that’s left in the tub.
  • Add the chilli, cream, sugar and the last tablespoon of ghee and stir together.
  • Simmer for a further 15 minutes, stirring often.
  • Serve with rice and bread, directly from the cooking dish.

Notes

  • If you have more or less turkey, that’s fine, I’d still make as much sauce because it’s super yummy!
  • Swap ghee for butter if you don’t have it.
  • I use a cast-iron dish, and a stick blender, so I can blend directly in the pan. If you don’t have a stick blender or a deep cooking dish or pan, you might need to remove the sauce to blend it, before returning to your cooking pan.
  • Get more tips in the post above this card.