Easy Turkey Curry

Easy Turkey Curry

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"Here is another of my Mom's old recipes. It is great for leftover turkey after the holidays, when you tire of turkey soups and sandwiches. Optional: if you want to show off, garnish with fresh parsley and side dishes of raisins, chutney, slivered almonds, hard cooked eggs, and both sweet and dill pickle spears."
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1 h servings 607 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a medium saucepan over medium heat, melt the butter, Saute the onion until translucent, not browned. Reduce the heat to a simmer, and stir in the mushroom soup, drained mushrooms, and milk. Heat while stirring constantly until the mixture is smooth. Add the sour cream, curry powder, and turkey meat, stirring while it all heats through. Cover and allow to low simmer 20 to 25 minutes. Ladle the curry mixture evenly over the rice for each individual serving.


  1. 93 Ratings

Most helpful positive review

Really good. I added alot more curry powder to mine to make it more like a true curry. Almost three times as much. Great for leftovers!!

Most helpful critical review

I thought it was just okay. I followed the recipe exactly with the exception of adding some frozen peas for color and veggie serving. We found that it needed a lot of salt and pepper, and won't ...

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Least positive

Really good. I added alot more curry powder to mine to make it more like a true curry. Almost three times as much. Great for leftovers!!

This was a good change from the usual turkey leftovers. However I did change a few of the ingredients. I used cream of chicken soup, fresh mushrooms and a lot more hot curry. We love spicey! I a...

My hubby was in the mood for curry, and this did the trick. When I tasted it before it simmered, I was skeptical, but it comes out tasting fairly authentic when all is said and done. My 3-year...

Really liked this one! I added 2 handfuls of Craisins and a medium apple. I also used 2 tbsps curry (one hot one plain) and this dish was definitely a keeper. It makes me want to cook a turkey i...

Good recipe for the left overs... I suggest you substitue rice with the left over stuffing... I added a little more curry than the recipe called for as the simmer time brings out the spice's fu...

My family and I thought this recipe was awsome... As with others, I used fresh mushrooms, added peas and red peppers for color, and a bit of garlic with extra curry for flavor. I served it with ...

We loved this dish!!! It was simple to make and very flavorful. I must admit that I added more curry powder than what the recipe called for (I used 3/4 teaspoon), and it tasted even better the n...

Great for left-overs. I added more curry and a little hot sauce to spice it up. I also substitued plain yogurt for the sour cream and used fresh mushrooms. We've always struggled with what to ...

This was a wonderful change for the left overs! The recipe was so easy that I allowed my eight year old daughter to make it. The curry flavor was very mild, perfect for anyone that does not u...

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