Turkey Curry

No doubt when it’s time for Thanksgiving this November, there will always be an abundance of turkey leftover. If you need another alternative to use up your leftovers, you can use this in a creamy Turkey Curry dish. It will certainly hit your taste buds.

Turkey Curry Recipe

4 Serving

20 Minutes

368 Calories


  • 300g leftover turkey, broken up into pieces
  • 200g brussel sprouts, cooked and quartered
  • 500ml chicken stock
  • 2 garlic cloves, crushed
  • 1 large onion, crushed
  • 100g of curry paste
  • 25g unsalted butter
  • 1 tbsp of mango chutney
  • Fresh coriander leaves
  • Store bought naan bread


  • Step 1: Add the butter and onion to a deep frying pan over medium heat. Cook for 5 minutes until it begins to soften, then stir in garlic before adding curry paste for another 2 minutes of cooking time.
  • Step 2: Grab your chicken stock and pour this in. Let it simmer for 8-10 minutes. Add your turkey, Brussel sprouts, then add the cream and finally the chutney. Cook and stir all this in until it's heated through. Don't let the cream boil or the cream will split.
  • Step 3: Grab some bowls, add your turkey curry into it, season and add some fresh coriander. Use your naan bread for dipping.