Leftover Xmas Turkey Curry

Leftover Xmas Turkey Curry

Spice Up! Your leftover Xmas Turkey into a tasty and easy to make Curry

Marinating in the green coriander & yoghurt and adding Kastoori methi really transforms this into a great tasting and quick & easy  Leftover Xmas Turkey Curry

Give it a go! And don’t be afraid to make your own changes and tweaks as your quantities will all be different depending on how much you had leftover!


  • All your leftover Turkey
  • I had approx couple of turkey breasts and the dark meat from a medium turkey leg
  • 1 x Onion finely chopped
  • 3 x Tblsps of Cooking Oil
  • 250-300g Tomato passata
  • Chilli/Ginger/garlic paste (Whizz all of the below into a paste)
    • 2-3 fresh green chillies
    • 6-8 cloves of garlic
    • 1 x Lge thumb of ginger
  • 2-3 Tblsps of Natural Yoghurt


  • 2-3 Green Cardamom
  • 2-3 Cloves
  • 1 stick of cinnamon
  • [Note: If you don’t have the above spices or only have some them, don’t worry, your curry will still taste great]
  • Couple of Handfuls of Kastoori (Dried Fenugreek)
  • 1 tsp turmeric
  • 3 tsp’s of Ground coriander and Cumin
  • 2 tsps of ground cumin
  • 1- 1 ½ tsp of salt
  • 1 tsp of red chilli powder (optional)
  • 1 tsp of Maniben’s Family Garam Masala (add at the end of cooking)
  • Large handful of roughly chopped coriander for garnish

 Green Coriander Marinade – Whizz up the following

  • At least half a bunch of fresh coriander
  • 2-3 garlic cloves
  • Small knob of ginger
  • 1-2 green chillies
  • Couple of glugs of olive oil
  • juice from a lemon
  • 1-2 Tsps of Grd Coriander/Cumin
  • ½ – 1 tsp of turmeric
  • Good pinch of Salt & Pepper
  • ½ – 1 tsp of Garam Masala

Follow these quick & easy steps to make a great tasting Xmas Leftover Turkey Curry 

  1. Chop up your leftover cold Turkey into small chunks and marinate with 2-3 Tblspoons of your Green marinade and a couple of Tblsps of Yoghurt. Leave as long as you can. This really flavours your bland leftover cold turkey.
  2. Heat oil in large deep non-stick saucepan or a big Wok with the cloves, green cardamom, and cinnamon stick (if you don’t have any or all of these spices don’t worry but they do enhance the flavour and worth adding if you have some or all of them)
  3. Add the chooped onions, on a med heat and soften and brown for approx 10 mins, stirring occasionally, do not let them burn!
  4. Add the Chilli/Ginger/Garlic paste and keep stirring for approx 10 mins (do not let it stick or burn the pan, you may want to slightly lower the heat)
  5. Add the tomato passata and all the spices (except the garam masala). Cook on a med heat for approx 15 mins continually stirring until mixture turns into a thick paste.The base masala paste is now ready and you’ve done the hard work, well done!
  6. Throw in your marinated Turkey, a couple of handfuls of Kastoori Methi and mix through with the masala paste and add turn up heat to high for approx 5mins.
  7. Add a cup of water (more if you want it saucier!) Lower heat slightly and  simmer for another 5 mins so the Cold turkey is warmed through.
  8. Add Garam masala. Turn off the heat.. Add chopped coriander just before serving for garnish

Eat with your fave warm buttery Naan and rice, with a nice Yoghurt raita & salad on the side

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