Asian-Inspired

Turkey Curry

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Turkey Curry

Thanksgiving has come and gone and much to my distress, my initial grand plan to post Thanksgiving recipes were undermined by time and hungry relatives. By the time we were done in the kitchen, the sun had set and I lacked the natural light to take the pictures. My backup plan of doing it the next day with leftovers didn’t come into fruition either as there wasn’t much left. Oh well, I’ll have to hope for better planning come Christmas time.

Turkey Curry

In the meantime, I settled for the idea of doing something with the leftover turkey, something completely different from the taste and flavor of a traditional Thanksgiving dinner; I decided to give it a little Indian twist and make a curry. This Turkey Curry has all the characteristics you would come to expect from a curry; heat and spiced flavor but I have also added the sweetness of raisins. Pair it with rice and you’ll have a unique dish from your Thanksgiving leftovers. Enjoy!

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Turkey Curry

Turkey Curry


  • Author: The Cooking Jar
  • Yield: 4 1x
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Ingredients

  • 1 lb. cooked turkey breast, cubed
  • 1 tablespoon ghee
  • 2 shallots, diced
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon ginger, minced
  • 3 cloves
  • 1 cinnamon stick
  • 3 green cardamoms
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 2 cups coconut milk
  • 1 plum tomato, cut into wedges
  • 1/2 cup raisins
  • 2 tablespoons cashew nuts
  • 1 teaspoon lemon juice
  • Salt to taste

Instructions

  1. Over medium high heat, melt the ghee and saute the shallots, garlic, ginger, cloes, cinnamon stick and cardamoms until fragrant
  2. Add in the turkey and stir to combine
  3. Pour in 2 cups of coconut milk and mix well
  4. Add cumin powder, coriander powder, chili powder, garam masala, turmeric powder and salt to taste. Simmer for 5 minutes
  5. Grind the cashew nuts into a powder with a coffee grinder or pound it with a mortar and pestle
  6. Add in cashew nut powder to thicken the curry and simmer for another 5 minutes, until the curry has thickened
  7. Toss in the raisins and tomato wedges and stir gently to combine
  8. Add lemon juice and mix well
  9. Dish and serve hot

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4 Comments

  • Reply
    Sharon
    December 3, 2013 at 6:11 PM

    Such a great way to transform leftovers to something unique! Looking forward to your Christmas recipes!

    • Reply
      The Cooking Jar
      December 4, 2013 at 7:09 PM

      Thanks Sharon! I hope I can put them in the blog with better planning and (hopefully) less hungry relatives 🙂

  • Reply
    Navaneetham Krishnan
    December 4, 2013 at 2:46 AM

    Loving what you did, especially with the varieties of spices. Over here, I usually add Turkey bones in salted veg for a Chinese style soup with dried chilies.

    • Reply
      The Cooking Jar
      December 4, 2013 at 7:11 PM

      Great! The turkey bones, giblets and liver can be used to make a good turkey stock. The turkey drippings from the roast can be used to make gravy. There’s so many ways to get the most out of your turkey!

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