Leftover Turkey Curry

Name: Leftover Turkey Curry
Prep time: 15 min
Total time: 45 min
Ingredients: 3 tablespoons safflower oil or butter; 1 small onion, thinly sliced; 1 tablespoon minced garlic (from 2 large cloves); 1 tablespoon minced peeled ginger; Kosher salt; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1.5 teaspoons ground coriander; 2 Yukon Gold potatoes, peeled, cut into a 1-inch dice; 2.5 cups no-sodium-added chicken broth; 1 Thai chile, split (seeds removed for less heat, if desired), plus more, sliced, for serving; 2 cups coarsely shredded cooked turkey; 0.25 cup plain yogurt (not Greek), plus more for serving; Cooked basmati rice and fresh mint or basil leaves, for serving

Be the first to rate & review!

By

Martha Stewart Test Kitchen

Updated on January 4, 2021

leftover turkey curry — Photo: Julia Gartland

Prep Time:

15 mins

Total Time:

45 mins

Servings:

4

Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.

Ingredients

3 tablespoons safflower oil or butter
1 small onion, thinly sliced
1 tablespoon minced garlic (from 2 large cloves)
1 tablespoon minced peeled ginger
Kosher salt
1 tablespoon tomato paste
1 teaspoon ground cumin
1 ½ teaspoons ground coriander
2 Yukon Gold potatoes, peeled, cut into a 1-inch dice
2 ½ cups no-sodium-added chicken broth
1 Thai chile, split (seeds removed for less heat, if desired), plus more, sliced, for serving
2 cups coarsely shredded cooked turkey
¼ cup plain yogurt (not Greek), plus more for serving
Cooked basmati rice and fresh mint or basil leaves, for serving

Directions

Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.
Add potatoes and broth. Bring to a boil, then add chile, reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.