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Leftover Turkey Curry – Turkey Korma

December 27, 2016 by Lucy Parissi 12 Comments

1021 shares
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A great way to use your Christmas leftovers – make this crowd pleasing leftover turkey Korma curry and serve with golden rice.A great way to use your Christmas leftovers - make this crowd pleasing leftover turkey Korma curry to serve with golden rice

After all the Christmas feasting is done, I find myself unwilling / unable to cook. I simply want to laze about, eat any chocolates or dessert not hoovered up by the kids and watch old musicals on TV – after all it’s not Christmas until there’s a Sound of Music sing-a-long.

But there’s a silver lining – there’s usually plenty of leftovers to keep us fed for a few days with minimum effort. If you, like us, happen to find yourself with lots of turkey leftover this super-easy mild curry is an excellent way to use it up.

A great way to use your Christmas leftovers - make this crowd pleasing leftover turkey Korma curry to serve with golden rice

My favourite way to serve this mild curry is with aromatic golden rice – basmatti cooked with a little turmeric, cinnamon and cardamom which is delicious enough to simply eat on its own!

My kids are, sadly, still very suspicious of any food they deem as ‘exotic’ (i.e. any food they don’t reguarly eat) but this recipes somehow pleases even them which makes it a real winner in my book!

A great way to use your Christmas leftovers - make this crowd pleasing leftover turkey Korma curry to serve with golden rice

Have you made my leftover turkey curry?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

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A great way to use your leftover roast turkey - make this crowd pleasing mild curry to serve with golden rice

Leftover Turkey Korma

Lucy Parissi | Supergolden Bakes
A great way to use your Christmas leftovers - make this crowd pleasing leftover turkey Korma curry to serve with golden rice.
4.24 from 25 votes
Print Rate
Course: Main Course
Cuisine: English, Indian
Keyword: Korma, Korma Curry, Turkey Korma
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 531kcal

Ingredients

For the curry

  • 2 tbsp rapeseed canola oil
  • 1 tbsp unsalted butter
  • 1 large yellow onion peeled and finely diced
  • 2 large garlic cloves peeled and finely diced
  • 5 cm 2in fresh ginger, peeled and grated
  • 1 bay leaf
  • 3 tbsp ground almonds
  • 1-2 tbsp runny honey or to taste, omit if preferred
  • 1 tbsp garam masala mild curry powder
  • 1 tsp ground cumin
  • 1 tsp coriander seeds crushed in pestle and mortar
  • 1/4 tsp ground turmeric
  • 1 x 400g 14oz can coconut milk
  • 250 ml | 1 cup chicken stock
  • 2 tsp cornflour constarch diluted in 1 tbsp cold water
  • 450 g | 1lb leftover roast turkey or chicken cubed
  • 2 large handfuls baby spinach stalks removed
  • pinch crushed chilli flakes
  • salt and freshly ground pepper
  • fresh parsley or coriander to garnish

For the Golden RIce

  • 1 tbsp rapeseed canola oil
  • 1 tbsp unsalted butter
  • 1 shallot peeled
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 tsp ground turmeric
  • 200 g | 1 cup basmatti rice
  • 1 cup hot vegetable stock

Instructions

  • Make the rice. Heat the oil and butter in a medium saucepan and add the rice, shallot and all the spices. Stir over medium heat to coat the rice in the butter, oil and spices.
  • Add the hot stock and stir. Reduce heat to a simmer and cook, stirring occasionally, until the rice is al dente, adding more hot water if needed. Take off the heat and cover.
  • Remove the cinnamon, cardamom and bay leaf and fluff the rice before serving.
  • Make the curry. Heat the oil and butter in a large casserole. Add the onion and cook over medium heat for about 7 minutes or until onion has softened.
  • Stir in the garlic, spices and ginger. Add salt and pepper, stir and cook for a further 5 minutes.
  • Add the coconut milk, stock and honey and bring to a simmer.
  • Stir in the diluted cornflour and ground almonds. Add the turkey and simmer over low heat for 10 minutes.
  • Stir in the spinach and cook only for a minute or two until it wilts.
  • Serve over the golden rice, garnished with fresh coriander or parsley and a sprinkling of chilli flakes.

Notes

You can use leftover turkey or leftover roast chicken in this recipe.

Nutritional Info

Calories: 531kcal | Carbohydrates: 61g | Protein: 24g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 1438mg | Potassium: 446mg | Fiber: 4g | Sugar: 9g | Vitamin A: 225IU | Vitamin C: 3.4mg | Calcium: 71mg | Iron: 3mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

A great way to use your Christmas leftovers - make this crowd pleasing leftover turkey Korma curry to serve with golden rice

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Comments

  1. Sarah E Stringer says

    December 27, 2021 at 11:54 pm

    5 stars
    Absolutely loved this recipe! Followed all the instructions and it was perfect for our turkey leftovers! My 13 year old stepson loved it which is always a bonus! The rice was very tasty too but I had to use a quarter of an onion rather than the shallot!

    Reply
  2. Deb Abraham says

    November 27, 2021 at 8:29 pm

    5 stars
    I made this after Thanksgiving and it was good and not time consuming to make – I was a bit tired of cooking. We had it with chapatti instead of rice. Thanks

    Reply
    • Lucy Parissi says

      November 28, 2021 at 8:08 am

      Glad you enjoyed it ❤️

      Reply
  3. Aimee says

    November 30, 2020 at 1:27 am

    5 stars
    Made as written except only about 1 teaspoon honey because I ran out, served with jasmine rice. Very flavorful, not at all spicy. A good, different way to repurpose Thanksgiving leftovers.

    Reply
  4. Dorothy Seal says

    December 29, 2018 at 3:03 pm

    Will this freeze

    Reply
    • Lucy Parissi says

      January 02, 2019 at 3:26 pm

      Hi Dorothy – I think I answered this on FB but in my opinion not good idea to freeze with leftover turkey in it.

      Reply
  5. Chantelle says

    December 14, 2018 at 4:37 pm

    5 stars
    Found this while looking for a curry recipe with coconut milk. It’s absolutely amazing! My whole family loved it! Loads of flavour and not to spicy. It’s a keeper in my books.

    Reply
    • Lucy Parissi says

      December 15, 2018 at 3:47 pm

      Thanks for your comment! Same with us – my fussy kids eat it happily

      Reply
  6. Rachel says

    December 30, 2017 at 2:11 pm

    I used the amount of honey in the recipe – disaster, I am sure she means teaspoons not tablespoons! I got a sweet goo.. and no, the kids would not like it! The first attempt therefore ended up in rubbish bin – a real waste of other good quality ingredients.
    My advice – cut the honey as above and leave out the almonds too (they are much too gritty)
    Use fresh spices and the rest of the recipe will be delicious.

    Reply
    • Lucy Parissi says

      January 04, 2018 at 12:41 pm

      Sorry to hear Rachel – honey can be quite variable in taste and some are much sweeter than others. I have amended the recipe to reflect that and I appreciate your feedback.

      Reply
      • Andrea says

        December 27, 2019 at 3:19 pm

        5 stars
        Hi, i made the recipe to exactly the quantities and method and I initially forgot the honey, when i tasted it, it wasn’t sweet enough as a Korma should be, so i added 1 1/2 tbsp and it was perfect , no sweet sticky messes for me 😊

        I find the almonds quite nice and authentic, thank you for this recipe.

        Reply
        • Lucy Parissi says

          December 27, 2019 at 5:52 pm

          Lovely to hear thanks for the comment Andrea!

          Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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