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Leftover Roast Turkey Curry

A healthy curry sauce to use with cooked turkey or chicken

Course Main Course
Cuisine British
Keyword Leftover turkey
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 portions
Calories 219 kcal
Author SharonBye


  • Fry light oil
  • 1 medium Onion chopped
  • 300 ml Chicken stock
  • 1 inch Fresh ginger grated
  • 2 cloves Garlic chopped
  • 1 Green chilli chopped to taste, see note at top of page
  • 1 tbsp Tikka curry powder Or another mild curry powder of choice
  • 200 gm Cooked turkey cubed
  • 1 tbsp Tomato puree
  • 1 tbsp Cornflour
  • 100 ml Reduced fat coconut milk


  1. Use the 1 cal oil to coat the bottom of a saucepan, heat and add the onions. Add a little of the stock and then cook the onion for 5 minutes until soft. Do not brown the onions.

  2. Add the ginger, garlic and chilli and cook for 2 minutes. Add a little more stock if needed.

  3. Add the tikka curry powder and cook for 1 minute.

  4. Add the turkey and stir coating the turkey in the flavours

  5. Add the stock and tomato paste and simmer for 5 minutes. Turn down the heat to low.

  6. Mix the cornflour with the coconut milk and add to the saucepan, stir until completely mixed in. Bring back to the boil. Simmer until thickened.

  7. I added some spinach as I had some to use up, but you could leave it out.

  8. Taste and season.

  9. Serve with vegetable rice or for low carb diet, serve with cauliflower rice.