Looking for a quick way to repurpose that leftover turkey dinner? This small-batch Coconut Turkey and Chickpea Curry Recipe is your answer. In just 25 minutes, you'll transform your leftovers and fridge staples into a warmly spiced, satisfying meal perfect for two.
Turkey curry is all about simplicity and flavor-a fragrant, creamy dish made with leftover turkey, creamy coconut milk, and a blend of spices like fresh ginger, cumin, curry powder, ground coriander, turmeric, and a dash of cayenne for a little kick. Chickpeas add a hearty texture, and a few handfuls of spinach bring color and freshness. Serve it over rice, lightly flavored with soy sauce and brown sugar, or get creative by pairing it with leftover stuffing or mashed potatoes.
It's the perfect break from elaborate turkey dinner with all the sides cooking, giving you a quick, warming dinner for two.
Speaking of turkey dinners, try this Turkey breast and stuffing for two recipe or this Easy Turkey Breast dinner with Sweet Potatoes- you just might have enough turkey leftover (they are that good) to make this turkey curry.
Tips
Don't have enough leftover turkey? No problem! When I was testing this recipe and didn't have any on hand, I headed to the deli and asked for a thick slice of roasted turkey-about a ½ inch thick. It's easy to cube or shred, and it works beautifully in this curry. Plus, it's so convenient that it might just make its way into our weeknight dinner rotation! This trick is a lifesaver for those times you're craving a quick, comfy meal without a lot of prep.
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Ingredients you'll need
Alright, let's dive into what makes this curry so delicious!
- Pre roasted turkey - First up, our star: leftover turkey. This recipe was practically made for it! Don't worry if you're a bit short on leftovers-you can grab a thick slice of roasted turkey from the deli and cube or shred it up.
- Coconut milk, brings that creamy, tropical vibe we all love. Make sure to use the full fat - it makes all the difference in flavor and texture.
- Spices-think fresh ginger, cumin, curry powder, ground coriander, turmeric, and just a pinch of cayenne. They give a warm spice with a bit of kick (just enough to keep things interesting!).
- Canned chickpeas join the party for texture and heartiness
- Fresh baby spinach adds color and brightness.
- Chicken bullion - I use Better Than Bullion and it's always in my fridge. It's a great way to flavor soups, stews and curries.
And finally, let's talk serving options: I love it over rice, flavored with touch of soy sauce and brown sugar, but if you're feeling extra festive, go ahead and pile it onto any leftover stuffing or mashed potatoes you might find in your fridge. This dish is all about big flavors in a small, satisfying batch!
See recipe card for quantities.
How to make turkey curry
Ready to bring this curry to life? Let's walk through it together, step by step. Don't worry-we keep things simple and straightforward, with plenty of flavor. Grab your ingredients, and let's make some magic happen in the kitchen!
Step 1 | Cook your rice
Rinse your rice in a sieve until the water runs clear. Rinsing or washing rice removes that excess starch, resulting in grains that are more separate when cooked and not gummy.
Toss it in a saucepan with 2¼ cups of water, bring to a boil, then cover and let it simmer on low for about 15 minutes.
Once it's done, take it off the heat, fluff it with a fork, and stir in some brown sugar and fish sauce. Cover it back up and let it sit for 10 minutes to soak up those flavors.
Step 2 | Sauté your aromatics and spices
Grab your wok skillet, Dutch oven or deep skillet and heat a bit of oil over medium-high heat. I love using my Nordic Ware® wok for this recipe. Throw in chopped shallot, garlic, and fresh ginger, and cook until they start softening, about 2-3 minutes.
Next, sprinkle in the spices-cumin, curry powder, ground coriander, turmeric, and a little cayenne. Stir everything for about a minute until it smells like a cozy curry dream!
Step 3 | Build the sauce
Pour in the coconut milk along with a pinch of chicken bouillon, ¼ cup of water, a splash of fish sauce, and a little brown sugar.
Bring it all to a gentle boil, then reduce the heat to medium. Let it simmer away for about 8-10 minutes. This is where the magic happens, as the sauce thickens, and the flavors start to meld.
Step 4 | Add spinach and turkey
Time to bring it all together! Toss in a handful of spinach and your roasted turkey (leftover or deli-style works great). You might have to do this in batches, depending on the amount of spinach you decide to add. Stir it all around and cook until the spinach wilts and the turkey warms through, about 3-5 minutes.
Step 5 | Taste and Adjust
Give it a taste-if it's too spicy, add a bit more brown sugar. Craving extra umami? A dash more fish sauce will do the trick. Serve it up with that fragrant rice and sprinkle some fresh cilantro on top if you're feeling fancy. Enjoy!
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Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Turkey curry freezes beautifully, making it ideal for future meals. Just be sure to skip freezing the rice, as it can get mushy and lose its texture. Instead, freeze the curry on its own: first, let it cool completely, then transfer it to an airtight container. It'll keep in the freezer for up to 3 months.
When you're ready to eat, thaw the curry overnight in the fridge. Reheat it on the stovetop over low heat or in the microwave, adding a splash of coconut milk or water to bring back that creamy texture. Cook up a fresh batch of rice while the curry warms, and you're all set for an easy, flavorful meal!
Reheating turkey curry on the stovetop: Place the curry in a saucepan and reheat it over low to medium heat, stirring occasionally. If it seems a little thick, add a splash of coconut milk or water to loosen it up and bring back the creamy texture. Heat until warmed through, about 5-7 minutes. Easy and keeps the flavors just right!
Reheating Turkey Curry in the Microwave: Transfer your curry to a microwave-safe dish, cover it loosely to prevent splatters, and heat on medium power in 1-minute intervals, stirring in between. This helps the curry warm evenly without drying out. Add a bit of coconut milk or water if needed. Heat until piping hot, then enjoy!
Related
Looking for other recipes this? Try these:
Pairing
These are my favorite dishes to serve with turkey and chickpea curry recipe:
Turkey and Chickpea Curry Recipe
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Equipment
Ingredients
Curry Ingredients:
- 1 tablespoonspeanut oil
- 1 shallot chopped
- 1 cloves garlic minced
- 2 teaspoons minced fresh ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground curry powder
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper or to taste
- 1 can coconut milk
- ½ teaspoon roasted chicken Better Than Bullion
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup canned chickpeas rinse and drain (labeled as garbanzo beans)
- ¼ pound fresh baby spinach trimmed of thick stems, washed and roughly chopped
- 1 cup leftover turkey white or dark meat or a combination roughly chopped or buy oven roasted turkey meat from the deli and ask them to cut ¼ lb into one thick slice, then rough chop at home.
- Freshly chopped cilantro for garnish
For Rice:
- 1 cup short grain sticky rice or sushi rice
- 2 teaspoons brown sugar
- 1 tablespoon soy sauce or tamari
Instructions
- Cook Your Rice. Rinse your rice in a sieve until the water runs clear. Toss it in a saucepan with 2¼ cups of water, bring it to a boil, then cover and let it simmer on low for about 15 minutes. Once it's done, take it off the heat, fluff it with a fork, and stir in some brown sugar and fish sauce. Cover it back up and let it sit for 10 minutes.
- Sauté Your Aromatics and Spices. In a wok skillet or Dutch oven heat a bit of oil over medium-high heat. Add shallot, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, curry, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
- Build the Sauce. Add coconut milk, chicken bouillon, ¼ cup water, fish sauce and sugar; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes.
- Add chickpeas, spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve. Too spicy? Add more brown sugar. Need a bit more flavor depth? Add a bit more fish sauce.
- Serve over rice or leftover stuffing or mashed potatoes.
Video
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Joan Angelis says
Hi Pam, I met you at an MYC event that you worked at this past summer. I had a personal chef company, Angel in the kitchen for almost almost 10 years until I retired it in 2018. I cooked a number of MYC dinners too. I love your Companies idea and branding! I have a lot of pieces of equipment that I couldn’t bring myself to get rid of yet. Quite a few things worth a good penny. i’m wintering in Florida, but we should get together when I’m back, at the end of April.
Pam Werley says
Yes, I would love that Joan! I remember you from that night -- even if I was exhausted after cooking all day for 125 people.