Turkey Curry Recipe - Allrecipes.com
Turkey Curry Recipe
  • READY IN 45 mins

Turkey Curry

Recipe by  

"A great use for leftover Thanksgiving turkey...different than the same old casseroles and quick to make!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. Heat oil over medium heat in a large skillet. Sprinkle the cinnamon into the oil and stir until fragrant. Stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color. Stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. Pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick.
  2. Stir the green chilies, turkey, chili powder, garam masala, and the rest of the water into the sauce. Cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. Taste the curry and add salt if needed.
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  • Cook's Note
  • To make a mild version of this fiery dish, leave out the green chilies and add just 1/2 teaspoon of chili powder to the curry.

Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2009

Fantastic. Very flavourful-very spicey. I served it over rice with a bit of non flavoured yoghurt.

Most Helpful Critical Review
Jan 04, 2011

This is a 5 with changes. I followed the recipe as directed and didn't like the texture. I added a can of coconut milk, about 2-3 tsp of garam masala, additional tsp of tumeric, and about 3-4 Tbl of ground cashews (to thicken it up).


13 Ratings

Dec 01, 2009

This curry tastes just like the curry at an Indian restaurant! I added a little madras curry powder without the green chile peppers in the dish to add a little more curry flavor.

Dec 07, 2010

Add more chili spice, and more hot peppers, as well as more garam marsala

Jun 01, 2010

Ground turkey was used in place of the cubed cooked variety. I only used 1 pepper, and the meat mixture was hot enough for me! Great taste!

Jan 09, 2012

One of the reviews mentioned adding coconut milk. When you do that, it becomes more of a south Indian/ Sri Lankan thing...which is fine but it sweetens it a tiny. When I was SO into cooking Indian, I was making more of the North Indian/Pakistani foods.

Jan 24, 2015

This is great as printed. The only change I made was to use about a half of a 4 oz can of green chilies, as I didn't have fresh. I'm sure it would be better with the fresh. It is quick and easy and a really good use for leftover turkey (or chicken). And you can make it as spicy as you want by adjusting the amount of spices. It is great the next day, too.

Oct 17, 2014

I made this with turkey leftovers it was alittle drier so I added alittle more water,also chic peas and done crushed tomatoes .... I'm freezing this but will add yogurt to it when I eat it :-)


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 4.5 g
  • 1%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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