Leftover Turkey Curry (version 1) Recipe - Serves 4

Leftover Turkey Curry (version 1) Recipe

363 calories each serving (561 calories if eating with rice)

Taste Rating = 7     Heat Rating = Mild to Medium


2 tablespoons (30ml) vegetable oil
1 large onion, peeled and finely chopped
1 medium bell pepper, with seeds and core removed and finely chopped
3 garlic cloves, peeled and crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated
2 fresh green chillies, with seeds removed and very finely chopped
1 tablespoon (15ml) curry powder
1 teaspoon (5ml) coriander powder
1 cup (250ml or 8 fl oz) turkey stock (or chicken stock)
1/4 cup (62ml or 2 fl oz) unsweetened coconut milk
1 ripe banana, peeled and thinly sliced
350g (12 oz) cooked turkey breast, cut into small bite-sized pieces
1 cup (110g or 4 oz) frozen peas, thawed
1 tablespoon fresh coriander (cilantro) leaves, finely chopped
1 tablespoon (15ml) lime juice
1/2 teaspoon (2.5ml) salt


Heat the oil in a large frying pan or saucepan (you need one with a lid) over a medium to high heat
Add the onion and bell pepper and stir-fry until the onion is cooked and golden but not browned (7-10 minutes)
Add the garlic, ginger, chillies, curry powder and coriander powder and stir-fry for 2 minutes (the ingredients become dry so make sure they do not stick and burn)
Reduce the heat to low, add the chicken stock and coconut milk and mix well
Bring the mixture to a simmer, lower the heat to maintain a good simmer, cover and simmer for 10 minutes, stirring a couple of times
Mash the banana slices into the sauce
Add the turkey, peas, fresh coriander (cilantro), lime juice and salt and mix well
Bring the curry back to a good simmer, cover and simmer for 10 minutes, stirring a couple of times (add a little water if the curry becomes too dry but there should be enough liquid already, depending on the heat of the cooking)
Serve hot

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Recipe submitted on 12 November 2008

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