Delia Smith Turkey Curry Recipe - Delia Smith Recipes

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This comforting turkey curry is the sort of practical, flavour-packed supper that turns leftover roast turkey into something you genuinely look forward to. It’s mildly spiced, creamy, and softly saucy, with tender pieces of turkey that stay moist thanks to a gentle oven finish. The method is straightforward and beginner-friendly, with simple supermarket spices and one pan for the sauce. Total time is about 50 minutes, including a short bake to let the flavours settle and the curry warm through evenly.

Ingredients

For the curry

2 tbsp vegetable oil (or 25g butter)
1 large onion, finely chopped
2 garlic cloves, crushed or finely grated
2 tsp fresh ginger, finely grated (optional)
2 tbsp mild curry powder
1 tsp ground cumin
1 tbsp plain flour
400ml chicken or turkey stock
200ml coconut milk (or 200ml double cream for a richer finish)
2 tbsp mango chutney
1 tbsp tomato purée
2 tbsp sultanas or raisins (optional)
500g cooked turkey, cut into bite-size pieces
1 tbsp lemon juice (or 2 tbsp natural yoghurt stirred in off the heat)
Fine salt and black pepper, to taste

To serve

Basmati rice or pilau rice
Naan bread or chapatis

Optional toppings

Fresh coriander, chopped
Toasted flaked almonds
Lime wedges

How to Make Turkey Curry

Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle so the curry heats evenly without catching on the top or bottom.
Soften the onion: Warm the oil (or butter) in a large frying pan over medium heat. Add the onion with a pinch of salt and cook for 8–10 minutes, stirring often, until soft and pale gold.
Mix in the aromatics: Stir in the garlic and ginger and cook for 1 minute, just until fragrant. Keep the heat moderate so the garlic does not scorch.
Bloom the spices: Add the curry powder and cumin. Stir for 30 seconds so the spices toast lightly and release their flavour.
Thicken the sauce base: Sprinkle over the flour and cook for 1 minute, stirring constantly. This prevents a raw flour taste and helps the sauce turn silky.
Build the curry sauce: Gradually pour in the stock, stirring as you go to keep it smooth. Add the coconut milk, mango chutney, tomato purée, and sultanas (if using). Simmer for 5 minutes until slightly thickened.
Add the turkey: Fold in the cooked turkey and warm it in the sauce for 1–2 minutes. Season lightly with salt and black pepper.
Bake gently: Tip the curry into an ovenproof dish, cover tightly with foil, and bake for 12–15 minutes, or until piping hot all the way through. This gentle heat keeps leftover turkey tender.
Cool and finish: Remove from the oven and let it stand for 5 minutes. Stir in the lemon juice (or yoghurt off the heat). Taste and adjust seasoning.
Assemble and serve: Spoon rice into warm bowls, ladle over the curry, and finish with coriander, toasted almonds, and lime wedges if you like. Serve with naan for scooping.

Tips

How do I stop leftover turkey drying out?

Keep the heat gentle once the turkey goes in. I like the short, covered oven finish because it heats the curry through evenly without boiling the meat. Avoid simmering the turkey hard on the hob.

What if my curry sauce is too thick?

Stir in a splash of stock or hot water a little at a time until it’s the consistency you like. The sauce will naturally thicken as it stands, especially if you use double cream.

How can I make it hotter without overpowering it?

Add ½ tsp chilli flakes with the spices, or a small pinch of cayenne. You can also serve with a little chilli chutney at the table so everyone can adjust their own bowl.

Can I make it creamier without coconut?

Yes. Swap the coconut milk for double cream, or stir in natural yoghurt at the very end off the heat. Yoghurt can split if it boils, so keep it gentle.

Serving Suggestions

Serve with basmati rice and a spoonful of mango chutney on the side.
Add steamed greens (broccoli or green beans) for an easy, balanced plate.
Offer naan, poppadoms, and a quick cucumber yoghurt salad.
Finish with toasted flaked almonds for crunch.

Storage

Room temperature

Cool the curry quickly, then refrigerate. Do not leave it out for more than 2 hours (or 1 hour in very warm weather).

Refrigerator

Store in an airtight container for up to 3 days. Reheat until piping hot throughout, stirring occasionally. If using yoghurt in the sauce, reheat gently to reduce the chance of splitting.

Freezing

Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat thoroughly. If you know you’ll freeze it, consider using coconut milk or cream rather than yoghurt for the most stable texture.

Nutrition

Calories: 390 kcal
Carbohydrates: 14 g
Protein: 33 g
Fat: 22 g
Saturated Fat: 10 g
Sodium: 620 mg

Nutrition values are estimates and will vary depending on the exact ingredients and portion size.

FAQs

Can I make turkey curry with raw turkey instead of cooked leftovers?

Yes. Dice raw turkey breast or thigh and brown it after the onions have softened. Add an extra splash of stock and simmer until the turkey is fully cooked through (about 10–15 minutes, depending on size), then skip the covered oven bake or use it briefly just to finish.

What is the best curry powder to use for a mild, classic flavour?

A mild British-style curry powder works best here. If your curry powder is very hot, start with 1 tablespoon, taste after simmering, then add more if needed.

Can I make this the day before?

Absolutely. In fact, it often tastes even better the next day. Cool quickly, refrigerate overnight, then reheat gently until piping hot. Loosen with a splash of water or stock if it thickens.

How do I thicken turkey curry without flour?

Simmer the sauce a little longer uncovered to reduce it, or stir in 1–2 teaspoons of cornflour mixed with cold water and cook for a minute until glossy. You can also blend a few spoonfuls of the sauce with onions and stir it back in.

Can I use leftover chicken instead of turkey?

Yes, this works beautifully with leftover chicken. Treat it the same way: add it near the end and heat gently so it stays tender.

Leftover Turkey Curry

0.0 from 0 votes

Course: Main CourseCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Calories

390

kcal

minutes

A cosy, British-style leftover turkey curry with a gently spiced, creamy sauce. Finished in the oven to keep the turkey tender and perfect for using up roast dinner leftovers.

Ingredients

For the curry
2 tbsp vegetable oil (or 25g butter)
1 large onion, finely chopped
2 garlic cloves, finely grated or crushed
2 tsp fresh ginger, finely grated (optional but lovely)
2 tbsp mild curry powder
1 tsp ground cumin
1 tbsp plain flour
400ml chicken or turkey stock
200ml coconut milk (or 200ml double cream for a richer curry)
2 tbsp mango chutney
1 tbsp tomato purée
2 tbsp sultanas or raisins (optional)
500g cooked turkey, cut into bite-size pieces
Fine salt and black pepper, to taste
1 tbsp lemon juice (or 2 tbsp natural yoghurt stirred in at the end)
To serve
Basmati rice or pilau rice
Naan bread or chapatis
Fresh coriander, chopped (optional)
Toasted flaked almonds (optional)
Lime wedges (optional)

Directions

Preheat the oven to 180°C (160°C fan). Put a shelf in the middle. Have a medium ovenproof dish ready.
Soften the onion in oil (or butter) for 8–10 minutes until translucent. Add garlic and ginger for 1 minute.
Stir in curry powder and cumin for 30 seconds, then sprinkle over the flour and cook for 1 minute.
Gradually whisk in the stock, then add coconut milk, chutney, tomato purée, and sultanas. Simmer 5 minutes.
Fold in the cooked turkey just to coat it. Season lightly with salt and pepper.
Tip into the ovenproof dish, cover with foil, and bake for 12–15 minutes until piping hot.
Rest out of the oven for 5 minutes, then stir in lemon juice (or yoghurt off the heat). Taste and adjust seasoning.
Serve with rice and naan. Add coriander, almonds, and lime if you like.

Notes

Keep the turkey tender by heating it gently. A short covered bake warms it through without drying it out.
If the sauce thickens too much, loosen with a splash of stock or water.
For more heat, add 1/2 tsp chilli flakes with the spices.