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Jamie Oliver Turkey Curry Recipe

  • Author: Adan Kendric
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Indian

Description

Jamie Oliver’s Turkey Curry is a creamy, mildly spiced curry made with leftover turkey, vegetables, and coconut milk. It’s a versatile recipe that balances the richness of the sauce with the boldness of Indian-inspired spices.


Ingredients

Scale

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 300g (10 oz) leftover turkey, shredded
  • 400ml (1 can) coconut milk
  • 200g (7 oz) canned tomatoes or passata
  • 100g (3.5 oz) spinach (optional)
  • 1 teaspoon garam masala
  • Salt and freshly ground black pepper to taste
  • Fresh coriander leaves, chopped (for garnish)

Optional Add-Ins:

  • 100g (3.5 oz) peas or green beans
  • 1 red chili, finely sliced (for extra heat)

Instructions

Step 1: Sauté the Aromatics

  • Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger, and cook for 5-7 minutes until softened and fragrant.

Step 2: Add the Spices

  • Stir in the curry powder, turmeric, and cumin, and cook for 1-2 minutes to release their flavors.

Step 3: Add the Tomatoes and Coconut Milk

  • Pour in the canned tomatoes or passata and coconut milk. Stir well to combine and bring the mixture to a simmer.

Step 4: Add the Turkey and Vegetables

  • Add the shredded turkey and any vegetables like peas, green beans, or spinach. Simmer for 10 minutes until the turkey is warmed through and the vegetables are tender.

Step 5: Finish with Garam Masala

  • Stir in the garam masala and season with salt and freshly ground black pepper to taste. Remove from heat.

Step 6: Serve and Garnish

  • Garnish the curry with fresh coriander leaves and serve hot with steamed rice, naan bread, or chapati.