Delia Smith Turkey Curry Recipe

This Delia Smith Turkey Curry is a comforting and practical way to transform leftover turkey into a deeply flavourful meal. The curry is rich, gently spiced, and finished with a creamy sauce that coats the tender pieces of turkey beautifully. It is simple to prepare and ideal for cooks of any skill level. From start to finish, the dish takes about 40 minutes, making it perfect for a quick yet satisfying dinner.

Ingredients

For the Curry Base

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp tomato purée

For the Turkey Curry

• 400g cooked turkey, cut into bite-sized pieces
• 200ml chicken stock
• 200ml coconut milk or double cream
• 1 tbsp mango chutney
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh coriander, chopped

For Serving

• Steamed basmati rice
• Warm naan bread
• Extra fresh coriander

How to Make Delia Smith Turkey Curry Recipe

• Prepare the base: Heat the vegetable oil in a large frying pan over medium heat. Add the chopped onion and cook for about 6 to 8 minutes until soft and lightly golden.
• Add aromatics: Stir in the crushed garlic and grated ginger. Cook for 1 minute until fragrant, stirring continuously to prevent burning.
• Build the spices: Add the turmeric, curry powder, cumin, and ground coriander. Stir well so the onions are evenly coated with the spices.
• Add tomato base: Stir in the tomato purée and cook for another minute to deepen the flavour.
• Create the sauce: Pour in the chicken stock and coconut milk. Stir well and allow the mixture to simmer gently for about 5 minutes so the flavours combine.
• Add the turkey: Stir in the cooked turkey pieces and the mango chutney. Let the curry simmer for 8 to 10 minutes until the turkey is heated through and the sauce thickens slightly.
• Finish and season: Taste and season with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.

Tips for the Best Turkey Curry

How do I keep the turkey tender?

Since the turkey is already cooked, avoid simmering it for too long. Gentle heating for about 10 minutes keeps the meat moist and tender.

Can I make the curry thicker?

If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes so the liquid reduces naturally.

What curry powder works best?

A mild curry powder works well for a balanced flavour, but you can use medium curry powder if you prefer a little more warmth.

Can I add vegetables?

Yes, peas, spinach, or diced peppers can be added during the final few minutes of cooking for extra colour and nutrition.

Serving Suggestions

• Serve with fluffy basmati rice for a classic curry meal.
• Add warm naan bread to scoop up the rich sauce.
• Top with fresh coriander and a spoonful of yoghurt.
• Pair with a simple cucumber salad for freshness.

Storage

Room Temperature

The curry can sit at room temperature for up to 2 hours before it should be refrigerated.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot.

Freezing

This curry freezes well. Place in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 10g
• Protein: 32g
• Fat: 17g
• Saturated Fat: 8g
• Sodium: 540mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Turkey Curry Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: British, Indian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting turkey curry made with tender leftover turkey simmered in a gently spiced, creamy sauce. A quick and flavourful meal perfect for using up roast turkey.

Ingredients

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 1 tbsp fresh ginger, grated

• 1 tsp ground turmeric

• 2 tsp mild curry powder

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tbsp tomato puree

• 400g cooked turkey, diced

• 200ml chicken stock

• 200ml coconut milk or double cream

• 1 tbsp mango chutney

Directions

• Heat oil in a large pan and cook the chopped onion until soft and lightly golden.
• Add garlic and ginger and cook for 1 minute until fragrant.
• Stir in turmeric, curry powder, cumin and coriander and cook briefly.
• Mix in the tomato puree and cook for another minute.
• Pour in the chicken stock and coconut milk and bring to a gentle simmer.
• Add cooked turkey pieces and mango chutney.
• Simmer gently for 8 to 10 minutes until heated through and the sauce thickens slightly.
• Season with salt and pepper and stir in chopped coriander.
• Serve hot with basmati rice or naan bread.

Notes

• A perfect recipe for using leftover roast turkey.
• Adjust spice level with chilli flakes if desired.
• Store leftovers in the refrigerator for up to 3 days.