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Leftover Turkey Curry

It wouldn’t be Christmas without leftover turkey, cold cuts of meat make the most delicious sandwiches, but we also love turkey curry. Delicate spices combined with double cream, organic bone broth and cooked turkey make for a simple yet crowd-pleasing supper.

  • Prepare: 10 Minutes
  • Cook: 25 Minutes
  • Serves 4
Ingredients & instructions

450g cooked turkey, cut into chunks

1 tbsp, olive oil

1 large onion, peeled and roughly chopped

1 garlic clove, crushed

2 celery stalks, chopped

1-inch knob of fresh ginger, peeled and grated

1 large red pepper, de-seeded and chopped

1 Tbsp of plain flour

1 Tsp of mild curry powder, (use medium or hot if you prefer some more heat!)

1 Tsp ground turmeric

1 pint/570ml of Organic Chicken Bone Broth

2 Tbsp organic double cream

Salt and Pepper to season

If you wish to add some heat to your curry, add a chopped red chilli or a little more curry powder

1 – In a large saucepan heat the olive oil, add the chopped onion and soften for 5 minutes.

2 – To the soften onion add the chopped celery and red pepper and soften these for a further 5 minutes.

3 – Add the cooked turkey to the softened vegetables and stir to combine. Now add the plain flour, curry powder, spices and garlic and stir to coat the turkey and vegetables.

4 – Now, gradually add the organic chicken bone broth, stir after each addition, season with salt and pepper to taste. Cover the saucepan with a lid or foil and simmer on a low heat for 20-25 minutes, until the vegetables are tender.

5 – Remove the curry from the heat, stir in the organic double cream and serve with fluffy basmati rice and organic mango chutney.