Leftover Turkey/Chicken Curry
Turn those turkey or chicken leftovers into a delicious, super tasty and super quick curry! It’s a flavour fiesta of shredded cooked turkey or chicken, zesty spices, and creamy coconut, giving your taste buds a post-holiday celebration. Always a featured on the menu post Christmas in our house!
If you don’t have any leftover turkey or chicken, why not buy a cooked chicken and make this as a super quick mid week meal any time of the year!
Other leftovers you can add to this curry
The beauty of leftover turkey/chicken curry lies in its versatility, allowing you to add a variety of ingredients to enhance flavour and texture. Add in what you have on hand if you think it will compliment the taste. Here are some suggestions.
- Vegetables: Add freshness and nutrition with vegetables like capscicum, broccolini or beans. They bring vibrant colours and additional textures to the curry.
- Nuts: Crushed cashews or almonds can contribute a delightful crunch, offering both texture and a nutty undertone to the dish.
- Dried Fruits: Sultanas, raisins or chopped apricot can introduce a touch of sweetness, balancing out the savoury and spicy elements of the curry.
- Fresh Herbs: Finish the dish with a sprinkle of fresh cilantro, mint, or parsley for a burst of herbal fragrance and a pop of color.
- Lime or Lemon Juice: A squeeze of citrus can brighten up the flavours, providing a refreshing contrast to the richness of the curry.
- Yogurt: For added creaminess and a hint of tang, swirl in some plain yogurt just before serving.
- Chutney or Pickle: Add a tbsp mango chutney to the curry at the last cook stage for a little sweetness or serve alongside the curry to add a zesty kick. Mango chutney or lime pickle can complement the flavours exceptionally well.
- Coconut Flakes: Toasted coconut flakes sprinkled on top can add a delightful crunch and amplify the coconut notes in the curry.
Challenge yourself not to buy any additional ingredients for this curry!
Leftover Turkey/Chicken Curry
Turn those turkey or chicken leftovers into a delicious, super tasty and super quick curry! It's a flavour fiesta of shredded cooked turkey or chicken, zesty spices, and creamy coconut, giving your taste buds a post-holiday celebration
Equipment
- TM6 or TM5
Ingredients
- 1 tbsp ghee (or 2 tsp oil and 1 heaped tbsp butter)
- 1 onion peeled and cut into quarters
- 3 large garlic cloves, peeled
- 3 cm piece fresh ginger peeled
- 1 green chilli chopped into 3 pieces, deseeded if desired
- 2 tbsp curry powder medium such as the everyday curry powder on Cookidoo
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp chicken stock paste/powder or cube
- ½ tsp sugar to taste
- 1 tbsp tomato paste heaped
- 250 grams chicken stock or 250g water mixed with 1 heaped tsp paste/powder or cube
- 400 grams coconut milk
- 400 – 500 grams leftover cooked turkey or chicken shredded into large pieces
- 100 grams baby spinach
- 50 grams frozen peas optional
- salt to taste
- finely sliced chilli and coriander to garnish
- basmati rice to serve
Instructions
- Add 1 tbsp ghee, 1 onion, 3 cloves garlic, ginger and 1 green chilli to Thermomix bowl and chop 3 secs/speed 5. Scrape down sides of bowl.
- Add 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp chicken stock paste, ½ sugar, pinch salt, and 1 heaped tbsp tomato paste to Thermomix bowl and cook 4 mins/100°/speed 2/simmering basket sitting on lid, no measuring cup. Scrap down sides of bowl. Taste and adjust seasoning to suit your taste.
- Add 250g chicken stock, 400g coconut milk, 400g turkey or chicken, 100g baby spinach and 50g frozen peas. Cook 3 mins/100℃/reverse/speed 1/simmering basket sitting on lid, no measuring cup.
- Garnish with green chopped chill and coriander. Serve with basmati rice.
Notes
Rice: Cook rice in the Thermoserver while the curry cooks.
Use this recipe as a leftover treat, using up what you have.
If you have some frozen curry paste, use that instead of the spices.