Leftovers Turkey Curry

Leftovers Turkey Curry is a traditional American recipe for a classic curry of cooked turkey and vegetables in a coconut milk and mango chutney base that's ideal for Thanksgiving and Christmas leftovers. The full recipe is presented here and I hope you enjoy this classic American version of: Leftovers Turkey Curry.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Fowl Recipes Vegetable Recipes USA Recipes

This is a post-Thanksgiving recipe from the USA, a way of using-up leftover turkey by turning it into a mild and creamy curry. A really good thing about this recipe is that it's super-quick to prepare.

Ingredients:

325ml chicken stock
2 tbsp curry powder
2 tbsp fresh coriander, minced
3 garlic cloves, minced
3/4 tsp salt
1/2 tsp ground cardamom
1/2 tsp freshly-ground black pepper
3 medium carrots, thinly sliced
1 medium onion, finely chopped
1 package (16 ounces) frozen cauliflower, thawed
1kg chopped cooked turkey
125ml mango chutney
2 tsp plain (all-purpose) flour
250ml coconut milk

cooked rice, to serve
mango chutney, to accompany

Method:

Combine the chicken stock, curry powder, coriander, garlic cloves, salt, ground cardamom and black pepper in a large saucepan.

Add carrots and onion then bring to a boil. Reduce the heat to a simmer and cook, covered, until carrots are crisp-tender (about 3-5 minutes). Add in the cauliflower then cook, covered, until vegetables are tender (4-6 minutes longer).

Stir in turkey and chutney, return to a simmer and allow to heat through.

In a small bowl, beat together the flour and coconut milk until smooth then stir this into the turkey mixture. Bring to a boil, stirring constantly then cook, stirring, for 1-2 minutes or until slightly thickened.

Serve with rice and, accompany with additional chutney.