A great use for leftover Thanksgiving turkey...different than the same old casseroles and quick to make!

DML
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil over medium heat in a large skillet. Sprinkle the cinnamon into the oil and stir until fragrant. Stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color. Stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. Pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick.

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  • Stir the green chilies, turkey, chili powder, garam masala, and the rest of the water into the sauce. Cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. Taste the curry and add salt if needed.

Cook's Note

To make a mild version of this fiery dish, leave out the green chilies and add just 1/2 teaspoon of chili powder to the curry.

Nutrition Facts

188.6 calories; 22.9 g protein; 4.5 g carbohydrates; 57.5 mg cholesterol; 61.8 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/13/2009
Fantastic. Very flavourful-very spicey. I served it over rice with a bit of non flavoured yoghurt. Read More
(17)

Most helpful critical review

Rating: 3 stars
01/05/2011
This is a 5 with changes. I followed the recipe as directed and didn't like the texture. I added a can of coconut milk about 2-3 tsp of garam masala additional tsp of tumeric and about 3-4 Tbl of ground cashews (to thicken it up). Read More
(23)
18 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/13/2009
Fantastic. Very flavourful-very spicey. I served it over rice with a bit of non flavoured yoghurt. Read More
(17)
Rating: 3 stars
01/04/2011
This is a 5 with changes. I followed the recipe as directed and didn't like the texture. I added a can of coconut milk about 2-3 tsp of garam masala additional tsp of tumeric and about 3-4 Tbl of ground cashews (to thicken it up). Read More
(23)
Rating: 4 stars
04/13/2009
Fantastic. Very flavourful-very spicey. I served it over rice with a bit of non flavoured yoghurt. Read More
(17)
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Rating: 4 stars
12/01/2009
This curry tastes just like the curry at an Indian restaurant! I added a little madras curry powder without the green chile peppers in the dish to add a little more curry flavor. Read More
(13)
Rating: 5 stars
12/07/2010
Add more chili spice and more hot peppers as well as more garam marsala Read More
(5)
Rating: 5 stars
06/01/2010
Ground turkey was used in place of the cubed cooked variety. I only used 1 pepper and the meat mixture was hot enough for me! Great taste! Read More
(2)
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Rating: 4 stars
01/09/2012
One of the reviews mentioned adding coconut milk. When you do that it becomes more of a south Indian/ Sri Lankan thing...which is fine but it sweetens it a tiny. When I was SO into cooking Indian I was making more of the North Indian/Pakistani foods. Read More
(1)
Rating: 5 stars
10/17/2014
I made this with turkey leftovers it was alittle drier so I added alittle more water also chic peas and done crushed tomatoes.... I'm freezing this but will add yogurt to it when I eat it:-) Read More
Rating: 4 stars
10/21/2016
This was a nice change from your typical turkey leftovers. I added coconut milk as another reviewer suggested to give it a bit more sauce. Read More
Rating: 5 stars
01/24/2015
This is great as printed. The only change I made was to use about a half of a 4 oz can of green chilies as I didn't have fresh. I'm sure it would be better with the fresh. It is quick and easy and a really good use for leftover turkey (or chicken). And you can make it as spicy as you want by adjusting the amount of spices. It is great the next day too. Read More