Turkey Curry Recipe
Turkey Curry Recipe photo by Taste of Home
Next Recipe

Turkey Curry Recipe

Read Reviews
5 4 5
Publisher Photo
I'm always looking for new and interesting ways to use leftover turkey—especially around the holidays. This is a zesty entree you can make as spicy as you like by varying the amount of curry powder. —Martha Balser, Cincinnati, Ohio
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 cup sliced celery
  • 1/2 cup sliced carrots
  • 1 cup fat-free milk, divided
  • 2 tablespoons cornstarch
  • 3/4 cup reduced-sodium chicken broth
  • 2 cups diced cooked turkey or chicken
  • 2 tablespoons dried minced onion
  • 1/2 teaspoon garlic powder
  • 1 to 4 teaspoons curry powder
  • Hot cooked rice, optional

Nutritional Facts

1 cup (calculated without rice): 232 calories, 6g fat (0 saturated fat), 37mg cholesterol, 206mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth.
  2. Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired. Yield: 4 servings.
Originally published as Turkey Curry in Taste of Home April/May 1995, p44

Reviews for Turkey Curry

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW User ID: 1426899 247282
Reviewed Apr. 19, 2016

"Super easy to make. Will make it again and will use more curry than I used the first time."

akemmerl9 User ID: 8091698 242101
Reviewed Jan. 19, 2016

"Absolutely delicious!!! The only thing I changed was that I added one red pepper and doubled the recipe in order to have more leftovers. I also doubled the full amount of the curry because my husband and I love spice! (I used 8 teaspoons of curry for the doubled recipe)"

ECassar User ID: 5849654 238257
Reviewed Nov. 28, 2015

"Very good! One of the best curries I have had. Quite easy, too."

ScarlettScott User ID: 6330264 223496
Reviewed Mar. 24, 2015

"Super yummy and easy! I substituted chicken for the turkey and it was just as good. Reheats well. I used 3 tsp curry powder and it was the right amount of spice for us. We do like spicy food, so if you're not as adventurous, I would use less than 3 tsp."

Loading Image