My family would gather on Thanksgiving day at Aunt Jeanne and Uncle John’s house (for 60 years!). On Friday or Saturday afterwards my mom would make another turkey with cornbread stuffing and pear salad (canned pears with a dollop of mayonnaise in the hole topped with a maraschino cherry). This way we had leftovers too.
The other day I picked up a turkey breast that was on sale and it was the perfect size for my family of three plus enough for leftovers. And since my brother and aunt weren’t around I got the skin all to myself – mwa ha ha ha!
And one of my favorite things to make with leftover turkey is Turkey Curry. It works just as well with leftover chicken, or just cut up some chicken breasts into about 1 inch cubes then quickly cook them in the pan before continuing with the recipe. Or use frozen or canned shrimp. To me, the best part of the whole dish is the toppings. Ma’am always put out little dishes with the condiments and we got to add our own.
It is definitely weeknight fast and really easy to adapt to special diets. To make it gluten-free, use cornstarch for the flour. For dairy free, soy, almond or better yet coconut milk will work well. For vegan use tofu and vegetable stock as well as the alternate milk.
Turkey Curry
Print recipe
| Serves | 2-4 |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Meal type | Meat Dishes, Meatless Main Dishes, Poultry, Seafood |
Ingredients
- 1/2 tablespoon butter
- 2 tablespoons onion (finely chopped)
- 1 teaspoon curry (more or less to taste)
- 1 1/2 tablespoon flour (all purpose or gluten free)
- 1/3 teaspoon salt
- 1/3 teaspoon sugar
- dash ground ginger
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 -1 1/2 cup cooked chopped turkey (or chicken, shrimp,)
- 1/2 teaspoon lemon juice
Note
Serve with the following condiments and let diners add whichever they choose:
- raisins
- chopped salted peanuts
- chopped hard-boiled egg
- bacon bits
- chopped sweet or sour pickles
- sweetened coconut flakes
- chutney
- chopped green onion
- chopped fresh cilantro
Directions
| Melt butter or margarine or heat oil in large skillet. Add onion and curry powder and sauté. Blend in flour and other seasonings. Cook until all is smooth. | |
| Add broth and milk. Bring to a boil and cook for 1 minute, stirring constantly. Add turkey and lemon juice and cook until turkey is heated. | |
| Serve over rice with choice of condiments suggested in notes. Let each person choose condiments and sprinkle over curry as desired. | |
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Until next time, happy eating.
~Audrey
[…] Cook once eat twice: When I make noodles or rice I usually make a double batch. And I try to cook one or two extra chicken breasts or pork chops, a larger roast then we could eat in a meal, etc. Then a few nights later, I mix and match ingredients for a quick fried rice or chow mein. Leftover chicken or turkey (or frozen shrimp or tofu) can quickly be made in to Turkey Curry. […]