Easy Indian-Style Leftover Turkey Curry (With Coconut Milk)

Indian-Style Turkey Curry is an equally quick and tasty variation of the famous Indian chicken recipe. It is a dish with an unmistakable spicy aroma, perfect to bring to the table as a main course accompanied by a side dish of grilled vegetables, baked potatoes or a mixed salad, or as a single dish combined with a portion of basmati rice.

To prepare it, simply dilute the curry with coconut milk and a generous knob of butter on the stove, then add a spoonful of corn starch and a pinch of salt, and then use the resulting sauce to marinate the turkey breast, cut into bite-sized pieces. After half an hour, transfer everything to a pan with a spicy mirepoix of garlic and onion, and let the meat cook on a low flame, until it is tender and juicy, and the bottom is well reduced: the result will be a dish with a soft and creamy consistency, to be embellished as desired with a handful of chopped parsley and more fresh chili pepper, thinly sliced ​​with a knife.

Once ready, you can serve the turkey curry for a family lunch or you can enjoy it with friends during a dinner with oriental flavors.

What is Indian-Style Turkey Curry?

Indian-style turkey curry draws its roots from the fusion of Indian culinary traditions and Western influences, particularly during British colonial rule, when spices and cooking techniques from the subcontinent were adapted to European meats like turkey. While turkey isn’t native to India, the bold flavors of curry complemented the bird perfectly, making it a popular adaptation. This dish gained international traction as Indian cuisine spread globally, cherished for its rich spices and versatility. In the U.S., turkey curry found a special place as a creative use for leftover Thanksgiving turkey, blending the American holiday tradition with the vibrant, aromatic flavors of Indian-inspired cooking.

Pro Tips for The Best Indian-Style Turkey Curry

• If using fresh turkey, marinate it with spices and yogurt for deeper flavor and tenderness.
• Toast and grind spices like cumin, coriander, and turmeric for a more aromatic and authentic curry.
• Cook onions until golden brown to form a rich base for the curry.
• Allow the curry to simmer so the flavors meld and the sauce thickens.
• Garnish with cilantro or fresh parsley for a burst of color and freshness.

How do I Make The Turkey Meat More Tender in Curry?

To make the meat more tender in a curry, marinate it beforehand with yogurt or a spice blend, as the acids and enzymes help break down tough fibers. During cooking, simmer the curry on low heat to allow the meat to slowly absorb the flavors and soften.

Why Did my Turkey Meat Dry Out in The Curry?

Turkey meat might dry out in the curry if it’s overcooked or cooked on high heat for too long. Turkey is lean, so it lacks the fat needed to stay moist during extended cooking. Adding it to the curry too early or not enough liquid in the sauce can also lead to dryness.

Can I Use Already Cooked Turkey Meat for This Curry?

Yes, leftover cooked turkey, such as from a roast, is perfect for this curry. Add it toward the end of cooking to prevent it from drying out, letting it warm through and soak up the curry flavors without overcooking. It's a great way to repurpose Thanksgiving leftovers!

Can I Add Some More Spices in Turkey Curry?

Absolutely, you can add more spices to the curry! Adjusting spices like chili powder, cumin, or garam masala allows you to customize the flavor and heat level to your taste. Just add them gradually and taste as you go to avoid overpowering the dish.

Can I Reheat Indian-Style Turkey Curry?

Yes, this curry can be reheated. Warm it gently on the stovetop over low heat or in the microwave, stirring occasionally to ensure even heating. Add a splash of water or coconut milk if the sauce thickens too much during reheating to restore its consistency.

Can I Add Any Vegetables to This Curry?

Yes, you can add vegetables to this curry! Options like bell peppers, peas, spinach, or diced potatoes work well. Add them during cooking based on their cooking times—harder veggies like potatoes go in early, while tender ones like spinach should be added at the end.

What Can I Serve With Indian-Style Turkey Curry?

This curry pairs perfectly with steamed basmati rice, naan, or roti to soak up the flavorful sauce. You can also serve it with a side of cucumber raita for a cooling contrast or a fresh salad for added crunch and balance.

Can I Make This Curry Ahead of Time?

Letting it sit allows the flavors to deepen. Store it in an airtight container in the fridge for up to 3 days and reheat gently before serving, adding a splash of water or coconut milk if the sauce thickens.

Can I Freeze This Turkey Curry?

Yes, this curry can be frozen. Store it in an airtight, freezer-safe container for up to 3 months. Thaw it in the fridge overnight and reheat gently on the stovetop, adding a splash of water or coconut milk to restore its consistency if needed.

More Curry Recipes For You!

Coconut Chicken Curry

Potato Curry

Coconut Chickpea Curry

Egg Curry

Thai Coconut Curry Shrimp

Currywurst

How to Store Indian-Style Turkey Curry

If you have any left over, you can keep it in the fridge, in an airtight container, for a maximum of 1 day.

How to Make Indian-Style Turkey Curry

Prepare the sauce: collect the curry with the butter in a saucepan with high edges, pour in the coconut milk, place on the heat and let it heat over a low flame, stirring occasionally.

Meanwhile, cut the meat into 3cm pieces and place in a bowl.

Once you have obtained a smooth and homogeneous sauce, remove from the fire.

Transfer the curry sauce to the bowl with the meat.

Add the cornstarch and a pinch of salt, cover with a sheet of cling film and leave to marinate for at least half an hour.

Once the time has passed, finely chop the onion, put it in a pan together with the clove of garlic and a little chopped chili pepper and let everything wilt over a low flame.

When the onion is soft and translucent, add the meat with all the sauce.

Mix with a wooden spoon and continue cooking on a low flame for about 20 minutes.

If the cooking liquid dries out too much, you can add 1/2 glass of water, or a splash of coconut milk.

Meanwhile, cook the basmati rice and drain it. Place it on a large serving dish and, with the help of a spoon, make a slight indentation.

Place the turkey curry in the center of the plate.

Complete with a sprinkling of chopped parsley and some chopped fresh chili pepper. Enjoy!