Turkey curry is easy to toss together, especially if you use leftover turkey and store-bought stock.
This turkey curry recipe creates a lovely blend of flavors, so it’s a great way to break up your regular stew routine. At first glance, this recipe looks like many other recipes that use curry powder, but making the curry with turkey is an unexpected twist you’ll love. There is plenty of room to play with flavors here, so be sure to check out the recipe variations below.
We make turkey curry on the stovetop in a skillet, but you can easily turn it into a slow-cooker recipe. Instead of using precooked or leftover turkey, swap in raw turkey breast. Then combine the ingredients (except the cornstarch) in the slow cooker and cook on low for four to five hours. Like slow-cooked curry chicken, you can add the cornstarch at the end to thicken the sauce.
Ingredients for Turkey Curry
- Turkey: This lean protein is similar to chicken but boasts a bolder flavor. This dish calls for diced turkey, but shredded turkey also works well here. You could even use cooked ground turkey if you like.
- Curry powder: Curry powder is actually a blend of several distinct spices. You can make your own at home or use a store-bought blend. Of course, curry leaves exist and are commonly used in Indian kitchens. Check out your local specialty grocer if you want to toss ’em into the skillet.
- Celery and carrots: Two of the main ingredients in mirepoix, these aromatic vegetables form the base of this turkey curry recipe. Celery contributes a lovely, slightly grassy flavor, while sweet and tender carrots balance the recipe’s savory elements.
- Milk: We use fat-free milk for a lighter meal, but you can choose whole or low-fat milk.
- Cornstarch: A tried-and-true thickener for soups and stews, cornstarch gives this turkey curry its gravy-like consistency.
- Chicken broth: Store-bought chicken broth is convenient, but feel free to use homemade chicken or turkey stock.
- Dried minced onion: Compared to sauteed onion, dried minced onion packs a lot more flavor. For even better results, consider making your own with a food dehydrator.
- Garlic powder: Garlic powder provides a pungent, savory flavor. For an extra-garlicky character, shake in extra garlic powder just before serving.
- Rice: Serve the curry over rice, if desired. We recommend a long grain rice like jasmine or basmati rice. If you’re curious to try other grains, like quinoa or couscous, please do!
Directions
Step 1: Saute the vegetables
Lightly coat a skillet with cooking spray. Saute the celery and carrots until tender.
Step 2: Simmer the sauce
In a bowl, whisk 1/4 cup milk and cornstarch until smooth. Add the broth and remaining milk and whisk until smooth. Pour the mixture over the vegetables and bring it to a boil. Cook and stir for two minutes or until the liquid has thickened.
Step 3: Add the turkey
Add the turkey, onion, garlic powder and curry powder. Heat through, stirring occasionally. Serve over rice, if desired.
Editor’s Tip: You can make curry with turkey as spicy (or mild) as you like. Simply adjust the amount of curry powder to suit your tastes.
Turkey Curry Variations
- Toss in tomatoes: Tomatoes are a good addition to turkey curry, as they are one of the base ingredients in many Indian recipes. Try adding diced plum tomatoes or canned, stewed tomatoes.
- Switch up the spice: If you want to stick with Indian flavors but aren’t keen on curry powder, try other popular blends like garam masala. You can also use specialty blends like Kashmiri masala or vindaloo spice blend.
How to Store Turkey Curry
To store turkey curry, let it cool slightly. Then, transfer it to an airtight container and keep it in the fridge for up to four days. We suggest storing the rice in a separate container so it doesn’t absorb too much liquid and become mushy.
Can you freeze turkey curry?
Turkey curry freezes wonderfully, so it’s a great option for those who like to prep their meals in advance. Simply transfer the cooled turkey curry to a freezer-safe container and pop it in the freezer for up to four months. You can freeze cooked rice in a separate container for up to one month.
Turkey Curry Tips
What is the secret to perfect curry?
There are many different ways to make curry, so it’s impossible to say that one secret will create a perfect curry! Our recipe for turkey curry is more “curry-ish” than a traditional curry. Many traditional recipes start by blooming herbs and spices in oil or creating a paste of spices mashed with garlic, ginger or onion. So long as you start with a curry powder spice blend you love, this turkey curry will taste perfect.
How can you add flavor to this turkey curry?
If you’re willing to go the extra mile, you can work more flavor into this curry recipe in several ways. We suggest starting with raw turkey and browning it in the skillet before adding the vegetables. This will create fond on the bottom of the pot, resulting in a more flavorful sauce. You can also choose to use bone-in turkey. The bones release a ton of flavor as they simmer in the curry.
How do restaurants make curry so creamy?
Many restaurants make creamy, Punjabi-style curries that contain yogurt, heavy cream or ghee. If you want to make a creamy turkey curry, consider swapping in heavy cream for half (or all) of the milk. To make the curry thicker, you can also puree cooked lentils with some of the cooking liquid and stir it into the sauce.TEST KITCHEN APPROVED
Turkey Curry
Yield:4 servings
Prep:20 min
Ingredients
- 1 cup sliced celery
- 1/2 cup sliced carrots
- 1 cup fat-free milk
- 2 tablespoons cornstarch
- 3/4 cup reduced-sodium chicken broth
- 2 cups diced cooked turkey or chicken
- 2 tablespoons dried minced onion
- 1/2 teaspoon garlic powder
- 1 to 4 teaspoons curry powder
- Hot cooked rice, optional
Directions
- 1Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth.
- 2Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.
Nutrition Facts
1 cup (calculated without rice): 172 calories, 3g fat (1g saturated fat), 72mg cholesterol, 235mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 1 starch, 3 lean meat.
