Recipes Ingredients Meat & Poultry Turkey Recipes Leftover Turkey Curry Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 4, 2021 Print Rate It Share Share Tweet Pin Email 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. Rate it Print