A great way to use your leftover roast turkey - make this crowd pleasing mild curry to serve with golden rice
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3.75 from 12 votes

Leftover Turkey Korma

A great way to use your Christmas leftovers - make this crowd pleasing leftover turkey Korma curry to serve with golden rice.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: English, Indian
Keyword: Korma, Korma Curry, Turkey Korma
Servings: 4 servings
Calories: 531kcal
Author: Lucy Parissi


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


  • 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.


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


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