Web turkey curry 85 ratings rate this recipe with plenty of fresh ginger, warming spices and tangy yoghurt, this quick and easy turkey curry is a satisfying way to use up leftover turkey.

Leftover turkey curry uk. Web how do you make leftover turkey curry? Ready in just 25 minutes, this tikka masala style curry is a great way to use up your turkey leftovers on boxing day and beyond! Web use a slotted spoon to scoop the turkey into the cooking pan and disregard any yoghurt marinade that’s left in the tub.

Packed with flavour and spices it reinvents leftover roast turkey (or chicken) into something completely new. I prefer using a combination of garam masala, paprika, cardamom and coriander. Once hot, add the paste to the pan and cook for five minutes.

Serve with rice and bread, directly from the cooking dish. Add the onion, pepper and chilli and fry until softened. Squeeze in the curry paste and add the grated garlic and ginger.

400g (14oz) tin chopped tomatoes. Web 1 green chilli, deseeded and finely chopped (leave the seeds in if you prefer a hotter curry) 250g (9oz) 2% fat turkey breast mince (or leftover cooked turkey, finely chopped) 1 tsp chilli powder. Web step 2 heat the vegetable oil in a large frying pan over medium heat.

Leftover turkey from christmas or thanksgiving Web 1 large onion, sliced 2 garlic cloves, crushed 125g curry paste (we used patak’s mild curry spice paste) 500ml chicken stock 300g leftover turkey 300g cooked sprouts, quartered u000775ml single cream 1 tsp nigella seeds 1 tbsp mango chutney fresh coriander leaves and naan bread to serve 50g (2oz) baby spinach leaves.

Add the turkey, coconut milk and double cream and simmer for 15 minutes. Web instructions turkey curry side serving suggestions rice side dishes 📖 step by step recipe turkey curry storage 💬 reviews turkey curry recipe video here is a quick slide show video showing how to make our leftover turkey curry. Web home recipes slow cooker turkey curry save recipe print slow cooker turkey curry samuel goldsmith 4 ratings rate subscribe today and choose a new cookbook from jamie, nadiya, or mary berry.