This delicious curry is one of my favorite ways to use up leftover turkey after the Thanksgiving holiday! I adore curries like Thai chicken curry and shrimp curry. I love the bold flavor, thick texture, and interesting combination of meat or seafood and veggies. It’s comfort food at its best. One of the best things about Thanksgiving is the leftover turkey. It used to stress me out - how do I use up all that meat! But over the years, I’ve developed a great collection of leftover turkey recipes, including turkey chili, turkey stir-fry, turkey patties, and this turkey curry, which is so good. My family loves it!
Instructions
Recipe Card
Oil: I use avocado oil, which has a high smoke point and a neutral flavor. Ghee is another tasty option. Veggies: I use chopped onions and sliced bell peppers. Aromatics: Garlic and ginger add great flavor to this curry. Spices: I make a spice mix with salt, pepper, curry powder, coriander, turmeric, cinnamon, and cayenne pepper. Cooked turkey meat: Make sure to remove the skin (its texture won’t work in a curry), then cut the meat into chunks. I usually use white meat, but you can use dark meat or a mix of both. Chicken broth: I use the Pacific Foods brand. When I happen to have homemade chicken broth, I use that. Cornstarch: It helps thicken the curry.
Your first step is to mix the spices. Now, saute the veggies in some oil. Add the garlic, ginger, and spices, then add the turkey. Stir to make sure everything is well-coated. Serve immediately. However, as you’ve probably noticed, we’re cooking it minimally - basically just reheating it. Having said that, the juicier the meat you start off with, the better the end result will be. It’s also good on top of sauteed spinach, steamed spinach, or simply on a bed of fresh spinach leaves. The hot curry wilts the spinach just enough to gently cook it. It’s really good!
