Leftover Turkey Curry

A quick and easy curry that's packed full of flavour; you can use the same recipe for leftover chicken.

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*Updated November 2025

A fantastic way to use up that endless supply of leftover turkey, though you can easily make this with chicken; if you don't like coconut milk, here's my leftover chicken curry without coconut milk. 

This curry has a slightly sweet flavour, which you can easily adjust by reducing the amount of brown sugar. It's perfectly balanced with a touch of sweetness and spice.

I’ve come across some leftover turkey recipes by Jamie Oliver. I haven’t tried them yet, but I’m confident they’re fantastic for making the most of leftovers.

Don't be put off by the long list of ingredients; most are just spices, and it's really easy to make!

Important - please read!

Because the turkey has been reheated, this recipe is NOT suitable for freezing or reheating.

Money-saving tips!

I use Mutti tinned tomatoes. If you can, buy good-quality tinned tomatoes. 

Mutti and Cirio brands are on the expensive side. But once you try them, you will be converted, and they will make a big difference to your finished dish.

I only buy them in Tesco or Waitrose when they are half-price, which is quite often, and then I stock up!

Right after Christmas, or even on Christmas Eve, you can often find frozen turkeys at half price in supermarkets. You can cook them and then freeze them for later use.

But before you freeze your leftovers, don't forget turkey sandwiches are most certainly the way to go for Boxing Day lunch!

Ingredients for turkey curry

• vegetable oil

• onion 

• fresh ginger 

• garlic

• red chillies

• ground coriander

• ground cumin

• chilli powder

• ground cumin

• ground cinnamon

• tomato puree (paste in the US)

• good quality tinned tomatoes

• full-fat coconut milk

• soft brown sugar 

• Knorr chicken stock cube 

• cooked turkey

• black pepper

• chopped coriander to serve

How to make it

Once the onions, chilli, garlic and spices have cooked nicely, add the tomato puree and cook for a minute more.

Now add the tinned tomatoes and coconut milk. Simmer to reduce slightly before stirring in the cooked turkey.

Wait, what's that?! 

You don't have any leftover turkey or chicken? 😧

No worries, you can always buy one of those ready-cooked rotisserie chickens you see in supermarkets - just avoid the ones cooked in BBQ or any other sauce.

One of my favourite Boxing Day dinners using leftover turkey is with mashed potatoes served with Piccalilli and homemade pickled onions 😋 What's yours?

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

leftover turkey curry, turkey curry recipe, what to do with leftover turkey, curry with coconut milk,

Christmas, Boxing Day, Curry,

British

Yield: 4

Author: Jan Bennett

Leftover Turkey Curry

Don't forget this recipe is NOT suitable for freezing or reheating again since the turkey has now already been reheated.

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Ingredients

• 1 tablespoon of ghee or vegetable oil
• 1 large onion - peeled and cut into small dice
• 2 teaspoons of fresh ginger - peeled and very finely chopped
• 2 fat garlic cloves - peeled and minced
• 2 red chillies - deseeded - finely chopped
• 1 teaspoon of ground coriander
• 2 teaspoons of ground cumin
• 1 or 2 teaspoons of chilli powder
• 2 teaspoons of garam masala
• ½ teaspoon cinnamon
• 1 tablespoon tomato puree (paste in the US)
• 1 x 400g (14oz) good-quality tinned tomatoes
• 400ml (14oz) full-fat coconut milk
• 2 teaspoons of soft brown sugar - adjust to taste later on
• ½ of a Knorr chicken stock cube - crumbled (OXO are not the same)
• 4 small handfuls of cooked turkey
• black pepper - to taste
• chopped coriander (cilantro) to serve

Instructions

1. Heat the oil in a large frying pan, then stir and cook the onion for about 10 minutes, until it softens without browning.
2. Add the ginger, garlic, chilli, spices, and tomato puree. Let it cook for a few minutes until your kitchen fills with a delicious aroma.
3. Add the tin of tomatoes, including the juice, coconut milk and sugar. Crumble in the stock cube, add a good pinch of black pepper and bring to a boil.
4. Reduce the heat to a simmer (do not cover) and cook for about 20 minutes.
5. Taste the sauce (don’t worry if it seems a bit too liquid right now); once you add the turkey, it will be fine.
6. Adjust the seasoning, adding more sugar and salt if needed. Once the flavour is just right, mix in the turkey. Cook for another 5 minutes or until everything is thoroughly heated.
7. Serve straight away, topped with chopped coriander and rice.

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