Description
Jamie Oliver’s turkey curry brings warmth from Indian spices and leftover holiday meat. Creamy coconut sauce and aromatic herbs create a comforting meal that turns simple ingredients into a delightful dinner you’ll savor with each satisfying bite.
Ingredients
Scale
Main Ingredients:
- 350–400 grams (12.3–14.1 ounces) cooked leftover turkey, cubed or shredded
- 400 grams (14.1 ounces) canned chopped tomatoes
- 125 grams (4.4 ounces) baby spinach
Spices and Aromatics:
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 20 grams (0.7 ounces) ginger, finely chopped
- 20 grams (0.7 ounces) fresh coriander (stalks and leaves separated)
- ½–1 red chili, finely chopped (adjust to taste)
Liquids and Fats:
- 2 tablespoons butter
- 1 tablespoon coconut or olive oil
- 100 milliliters (3.4 fluid ounces) turkey or chicken stock
- 100 grams (3.5 ounces) natural yogurt
- Salt and pepper to taste
Instructions
- Meticulously separate the coriander stalks and leaves, finely chopping the stalks and roughly cutting the leaves, maintaining two distinct piles for later use.
- Select a medium saucepan and gently heat butter and oil (28 grams or 2 tablespoons butter, 30 milliliters or 2 tablespoons oil) over moderate temperature. Introduce finely diced onions, minced garlic, and grated ginger, sautéing until the onions become translucent and soft.
- Incorporate ground spices including cumin, turmeric, ground coriander, and cinnamon. Add the previously chopped coriander stalks and chili, stirring thoroughly to release their aromatic essence, allowing the spices to bloom for approximately 2-3 minutes.
- Pour in canned tomatoes and chicken stock (240 milliliters or 1 cup), seasoning with kosher salt and freshly cracked black pepper. Reduce heat and allow the mixture to simmer, stirring occasionally, until the sauce condenses and develops a rich, concentrated flavor, approximately 18-22 minutes.
- Gently fold in diced turkey and fresh spinach leaves, continuing to cook until the spinach wilts completely. Remove from heat and swirl in plain yogurt (120 milliliters or 1/2 cup), creating a creamy texture. Garnish with the reserved chopped coriander leaves, reserving a few for final presentation.
Notes
- Sprinkle fresh coriander leaves for a vibrant, herbaceous finish that cuts through the rich, spicy curry.
- Leftover roasted turkey becomes a gourmet meal with this transformative, flavor-packed curry technique.
- Slow simmering concentrates the tomato and stock sauce, creating a luxuriously thick and intense flavor profile.
- Butter and oil combination allows spices to bloom, developing a deeply complex and aromatic base.
- Ground spices like cumin, turmeric, and coriander infuse the dish with authentic, warming Indian-inspired notes.
- A dollop of yogurt at the end delivers a cool, creamy contrast that balances the robust spice blend perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg