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Turkey Curry

I'm always looking for new and interesting ways to use leftover turkey—especially around the holidays. Make this skillet meal as spicy as you'd like by varying the amount of curry powder. —Martha Balser, Cincinnati, Ohio
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 cup sliced celery
  • 1/2 cup sliced carrots
  • 1 cup fat-free milk
  • 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


  • 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.
  • 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.
Nutrition Facts
1 cup (calculated without rice): 172 calories, 3g fat (1g saturated fat), 72mg cholesterol, 235mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 1 starch, 3 lean meat.

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Average Rating:
  • JCV4
    Jun 13, 2019

    I thought this was a very tasty recipe! You could add other vegetables you have on hand, too, like zucchini or squash.

  • Henry
    Feb 23, 2019

    I followed the directions. Easy easy to fix but just missing something for a curry. I added some chutney and it was much better. I won’t make it again

  • Rasmua
    Jan 14, 2017

    Made this curry last nite and it was delicious. Next time, I'll add more carrot, onion and celery and try it with canned coconut milk.

  • knscuba
    Apr 19, 2016

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

  • akemmerl9
    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
    Nov 28, 2015

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

  • ScarlettScott
    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.

  • big_chief82
    Sep 27, 2010

    No comment left