Rating: 4 stars 4.2
18 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

25 mins
20 mins
45 mins
6 servings


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


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.

  • 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

189 calories; protein 22.9g; carbohydrates 4.5g; fat 8.6g; cholesterol 57.5mg; sodium 61.8mg. Full Nutrition