About this recipe:Despite the best intentions of the family to eat all of the Christmas turkey leftovers, we never manage it! This turkey curry is a great way to use it all up so that it can be frozen as a curry and thawed out when we need something quick a few weeks later, when we have an appetite for turkey again! Alternatively, eat right away and serve with rice and naan bread.
2 tablespoons vegetable oil
1/2 teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh root ginger
1/2 teaspoon ground tumeric
2 green chillies, halved lengthways
450g cubed cooked turkey
1 teaspoon spicy red chilli powder
1/2 tablespoon garam masala
salt to taste
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Method Prep:25min › Cook:20min › Ready in:45min
Heat oil over medium heat in a large frying pan. Sprinkle the cinnamon into the oil and stir until fragrant. Stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in colour. Stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. Pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick.
Stir the green chillies, turkey, chilli powder, garam masala, and the rest of the water into the sauce. Cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. Taste the curry and add salt if needed.