Name: Turkey Curry with Coconut Milk Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 g cooked turkey, or chicken; 1 tbsp vegetable or coconut oil; 1 large white onion, finely sliced; 2 tsp frozen chopped garlic; 2 tsp frozen chopped ginger; 2 tsp frozen chopped chilli; 2 tbsp tomato puree; 1 x 400ml tin of full fat coconut milk; 165 g frozen spinach; 1 tbsp mango chutney, optional; 3-4 tbsp natural yoghurt, or dairy free alternative; 1 tsp turmeric; 1 tsp ground coriander; 2 tsp curry powder; 1/2 tsp garam masala; 1/2 tsp sea salt

Introduction

This Turkey Curry with Coconut Milk is a comforting and flavorful dish perfect for using leftover cooked turkey or chicken. Creamy coconut milk blends beautifully with a vibrant spice mix, creating a rich sauce that’s both hearty and warming. It’s an easy meal that pairs wonderfully with rice or gluten-free naan.

A close-up view of a white bowl filled with a thick, creamy curry that has a rich yellow-orange color with green leafy bits mixed throughout, topped with fresh green cilantro leaves scattered on the surface. A silver spoon rests inside the bowl on the right side, partially submerged in the curry. In the blurred background on the right, there is a piece of flatbread with a golden-brown, slightly crispy texture placed on a white plate. To the left, a white bowl contains yellow rice with a soft and fluffy texture, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g cooked turkey or chicken, roughly chopped

1 tbsp vegetable or coconut oil

1 large white onion, finely sliced

2 tsp frozen chopped garlic

2 tsp frozen chopped ginger

2 tsp frozen chopped chilli

2 tbsp tomato puree

1 x 400ml tin full fat coconut milk

165 g frozen spinach

1 tbsp mango chutney (optional)

3-4 tbsp natural yoghurt or dairy-free alternative

For the spice mix:

1 tsp turmeric
1 tsp ground coriander
2 tsp curry powder
1/2 tsp garam masala
1/2 tsp sea salt

Instructions

Step 1: Roughly chop the cooked turkey or chicken and set aside.

Step 2: Heat the oil in a large, lidded non-stick pan over medium heat. Add the sliced onions and fry for 5-7 minutes until golden and translucent.

Step 3: Add the frozen garlic, ginger, and chilli. Fry for another 2-3 minutes, stirring well to combine.

Step 4: Stir in the tomato puree and spice mix. Continue frying for about 1 minute until it forms a thick, chunky paste.

Step 5: Pour in the coconut milk and bring to a boil, stirring to mix thoroughly. Once boiling, reduce the heat and simmer for 4-5 minutes.

Step 6: Add the frozen spinach to the pan and simmer for 5-10 minutes until fully defrosted and blended into the sauce.

Step 7: If using, stir in 1 tablespoon of mango chutney for a touch of sweetness.

Step 8: Add the chopped turkey to the sauce, stirring until the meat is well coated.

Step 9: Stir in the natural yoghurt and heat gently for another 4-5 minutes until the turkey is heated through.

Step 10: Serve hot with rice, extra yoghurt, freshly chopped coriander, and gluten-free naan breads.

Tips & Variations

Use cooked chicken if turkey is unavailable; leftover roasted chicken works perfectly.

Adjust the frozen chilli quantity to control the heat level.

Add diced potatoes or sweet potatoes for extra texture and heartiness.

For a vegan version, replace the meat with chickpeas and use dairy-free yoghurt.

Fresh coriander adds a bright finish—add some just before serving.

FAQs

Can I use fresh ingredients instead of frozen garlic, ginger, and chilli?

Yes, fresh garlic, ginger, and chilli can be used. Use about one small clove of garlic, a 1-inch piece of ginger, and one small fresh chilli, finely chopped, to replace the frozen quantities.

What can I serve with this turkey curry?

This curry pairs well with steamed rice, quinoa, or gluten-free naan bread. You can also serve it alongside a fresh salad or roasted vegetables for a complete meal.