Hairy Bikers Turkey Curry Recipe

This easy turkey curry is creamy, rich, and full of warm spices, just like butter chicken! It’s the perfect way to use up leftover turkey, and it’s ready in just 30 minutes. Serve it with rice and your favorite toppings for a quick and delicious meal.

Ingredients Needed:

• 450 g (1lb) leftover cooked turkey
• 1 large onion
• 4 cloves garlic
• 2 tsp minced ginger
• 3 tbsp butter
• 1 tbsp oil
• ¼ tsp salt
• 1 ½ tbsp garam masala
• 1 tbsp mild curry powder
• 1 tsp paprika
• ½ tsp cinnamon
• 120 ml (½ cup) chicken stock
• 400 ml (14 oz) passata
• 2 tbsp tomato puree
• 2 tsp sugar
• 6 cardamom pods
• 175 ml (¾ cup) double (heavy) cream

To Serve:

• boiled or pilau rice
• chopped coriander (cilantro)
• thinly sliced red onion or store-bought crispy fried onions (or both!)

How To Make Turkey Curry Recipe?

1. Prepare the Ingredients: Chop or shred the turkey into pieces. Blend the onion and garlic in a food processor until smooth.
2. Cook the Aromatics: Heat butter and oil in a large pan over medium-high heat. Add the onion-garlic mixture and ginger, cooking for 5-6 minutes until golden.
3. Add the Spices: Stir in salt, garam masala, curry powder, paprika, and cinnamon. Cook for 1-2 minutes until fragrant.
4. Make the sauce by pouring the chicken stock, passata, tomato puree, sugar, and cardamom pods into it. Bring to a boil, then simmer for 5 minutes.
5. Add Turkey & Cream: Remove the cardamom pods, then stir in turkey and cream. Let it heat through for 5 minutes, stirring occasionally.
6. Serve & Enjoy: Spoon over rice and garnish with chopped coriander and sliced red onion or crispy fried onions.

Recipe Tips:

• Blend the Onion & Garlic Well: For a smooth and creamy sauce, blend the onion and garlic into a paste. Chunks of onion can make the sauce less silky.
• Toast the Spices Properly: Cook the spices in butter and oil for at least 1-2 minutes before adding liquids. This helps release their full flavor and makes the curry richer.
• Simmer to Thicken the Sauce: If the sauce looks too thin after adding the passata and stock, let it simmer uncovered for a few extra minutes until it thickens.
• Remove Cardamom Pods Before Serving: Leaving them in can make the curry too strong. Sew them together with string so they’re easy to take out.
• Adjust the Cream for Taste: If you like a richer, creamier curry, add more double cream. If you prefer it lighter, reduce the cream or swap it for Greek yogurt.

How To Store & Reheat Leftovers?

• Refrigerate: Let the turkey curry cool down before storing it. Put it in a sealed container and keep it in the fridge for up to 4 days.
• Freeze: After the curry cools, place it in a freezer-safe container and freeze for up to 3 months.
• Reheat: Pour the curry into a pan and warm it over low heat, stirring often. If it looks too thick, add a splash of water or cream to loosen it.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 23g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 450mg
• Potassium: 600mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 30g

Try More Hairy Bikers Recipes:

• Hairy Bikers Coronation Chicken Recipe
• Hairy Bikers Chicken Cider Casserole Recipe

Hairy Bikers Turkey Curry Recipe

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

380

kcal

This easy turkey curry is creamy, rich, and full of warm spices, just like butter chicken! It’s the perfect way to use up leftover turkey, and it’s ready in just 30 minutes. Serve it with rice and your favorite toppings for a quick and delicious meal.

Ingredients

• 450 g (1lb) leftover cooked turkey

• 1 large onion

• 4 cloves garlic

• 2 tsp minced ginger

• 3 tbsp butter

• 1 tbsp oil

• ¼ tsp salt

• 1 ½ tbsp garam masala

• 1 tbsp mild curry powder

• 1 tsp paprika

• ½ tsp cinnamon

• 120 ml (½ cup) chicken stock

• 400 ml (14 oz) passata

• 2 tbsp tomato puree

• 2 tsp sugar

• 6 cardamom pods

• 175 ml (¾ cup) double (heavy) cream

• To Serve:

• boiled or pilau rice

• chopped coriander (cilantro)

• thinly sliced red onion or store-bought crispy fried onions (or both!)

Directions

• Prepare the Ingredients: Chop or shred the turkey into pieces. Blend the onion and garlic in a food processor until smooth.
• Cook the Aromatics: Heat butter and oil in a large pan over medium-high heat. Add the onion-garlic mixture and ginger, cooking for 5-6 minutes until golden.
• Add the Spices: Stir in salt, garam masala, curry powder, paprika, and cinnamon. Cook for 1-2 minutes until fragrant.
• Make the sauce by pouring the chicken stock, passata, tomato puree, sugar, and cardamom pods into it. Bring to a boil, then simmer for 5 minutes.
• Add Turkey & Cream: Remove the cardamom pods, then stir in turkey and cream. Let it heat through for 5 minutes, stirring occasionally.
• Serve & Enjoy: Spoon over rice and garnish with chopped coriander and sliced red onion or crispy fried onions.

Notes

• Blend the Onion & Garlic Well: For a smooth and creamy sauce, blend the onion and garlic into a paste. Chunks of onion can make the sauce less silky.
• Toast the Spices Properly: Cook the spices in butter and oil for at least 1-2 minutes before adding liquids. This helps release their full flavor and makes the curry richer.
• Simmer to Thicken the Sauce: If the sauce looks too thin after adding the passata and stock, let it simmer uncovered for a few extra minutes until it thickens.
• Remove Cardamom Pods Before Serving: Leaving them in can make the curry too strong. Sew them together with string so they’re easy to take out.
• Adjust the Cream for Taste: If you like a richer, creamier curry, add more double cream. If you prefer it lighter, reduce the cream or swap it for Greek yogurt.