Mary Berry’s Turkey Curry is a comforting and flavorful way to transform leftover turkey into a satisfying dish. With a rich blend of spices, creamy sauce, and tender turkey, this curry is easy to prepare and perfect for family meals. Whether served with rice or naan bread, it’s a delightful option for making the most of holiday leftovers.
What is Mary Berry, Turkey Curry?
Mary Berry’s Turkey Curry is a mild and aromatic dish that combines cooked turkey, onions, and a creamy curry sauce flavored with traditional spices. This recipe is perfect for using up leftover roast turkey and creating a hearty, flavorful meal that’s quick and easy to prepare.
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Why You Should Try This Recipe
- Great for Leftovers: Makes excellent use of cooked turkey.
- Family-Friendly: Mild flavors appeal to all age groups.
- Quick to Make: Ready in under an hour.
- Customizable: Adjust the spices or add vegetables to suit your taste.
- Comfort Food: A warm and hearty dish for cozy evenings.
Ingredients Needed to Make Mary Berry Turkey Curry
For the Curry Base
- Cooked Turkey (400g, shredded): Use leftover roast turkey for convenience.
- Onion (1 large, finely chopped): Adds sweetness and depth.
- Garlic (2 cloves, minced): Enhances the aromatic flavors.
- Fresh Ginger (1 tbsp, grated): Adds warmth and spice.
- Curry Powder (2 tbsp): For the primary curry flavor.
- Ground Turmeric (1 tsp): Adds color and depth.
- Ground Cumin (1 tsp): Provides earthy, nutty notes.
- Canned Tomatoes (400g): This creates a rich and tangy base.
- Coconut Milk (300ml): Adds creaminess and balances the spices.
- Vegetable Oil (2 tbsp): For sautéing.
- Salt and Pepper (to taste)
Optional Additions
- Peas (100g): Adds a pop of sweetness and color.
- Fresh Coriander (for garnish): Brightens and freshens the dish.
Equipment Needed
- Large skillet or saucepan
- Wooden spoon
- Knife and chopping board
Instructions to Make Mary Berry Turkey Curry
Step 1: Sauté the aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden. Stir in the garlic and ginger and cook for an additional 1-2 minutes.
Step 2: Add the spices
Add the curry powder, turmeric, and cumin to the pan. Stir well and cook for 1 minute to release the flavors of the spices.
Step 3: Add the tomatoes
Pour in the canned tomatoes and simmer for 5 minutes, allowing the sauce to thicken slightly.
Step 4: Stir in the coconut milk
Reduce the heat to low and stir in the coconut milk. Simmer for 5 minutes to create a creamy, flavorful sauce.
Step 5: Add the turkey
Gently fold in the shredded turkey and peas (if using). Simmer for 10 minutes, or until the turkey is heated through and the peas are tender.
Step 6: Season and garnish
Season with salt and pepper to taste. Garnish with fresh coriander before serving.
Step 7: Serve
Serve the turkey curry hot with steamed rice, naan bread, or chapati.
What Goes Well With Mary Berry Turkey Curry
- Steamed Rice: Perfect for soaking up the curry sauce.
- Naan Bread: Soft, pillowy bread ideal for dipping.
- Cucumber Raita: Adds a cooling contrast to the spices.
- Mango Chutney: A sweet and tangy accompaniment.
- Lentil Dal: Complements the curry with additional texture and flavor.
- Pickled Vegetables: For a sharp and crunchy side.
Expert Tips for Making the Best Mary Berry Turkey Curry
- Don’t Overcook the Turkey: Since the turkey is already cooked, gently reheat it to avoid dryness.
- Adjust the Heat: Add more or less curry powder depending on your spice preference.
- Use Fresh Spices: Freshly ground spices enhance the flavor of the dish.
- Blend the Sauce: For a smoother curry, blend the base sauce before adding the turkey.
- Make It Dairy-Free: Use coconut cream or plant-based alternatives for added richness.
- Add Vegetables: Include carrots, bell peppers, or spinach for extra nutrition.
Easy Variations of Mary Berry Turkey Curry
- Add Chickpeas: Stir in cooked chickpeas for extra protein.
- Make It Vegetarian: Replace turkey with tofu, paneer, or extra vegetables.
- Use Cream Instead of Coconut Milk: For a richer, creamier curry.
- Include Fresh Tomatoes: Swap canned tomatoes for fresh ones for a lighter flavor.
- Spice It Up: Add fresh chilies or a splash of hot sauce for more heat.
Best Practices to Store Mary Berry Turkey Curry
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Cool completely, then freeze in portions for up to 2 months.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.
Nutrition Value (per serving):
- Calories: 320
- Carbohydrates: 12g
- Protein: 25g
- Fat: 18g
- Fiber: 3g
FAQs
Can I make Mary Berry Turkey Curry with raw turkey?
Yes, you can use raw turkey for this recipe. Sear the turkey pieces in the pan before starting the curry, then remove them and continue with the recipe. Add the turkey back in during the simmering stage to cook through.
What can I use instead of coconut milk in turkey curry?
You can replace coconut milk with heavy cream, plain yogurt, or a plant-based milk alternative like almond or cashew milk for a similar creamy texture.
How do I make Mary Berry Turkey Curry spicier?
To make the curry spicier, add fresh chopped chilies, extra curry powder, or a dash of cayenne pepper. Adjust the amount based on your heat preference.
Can I freeze leftover turkey curry?
Yes, turkey curry freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Store for up to 2 months and reheat thoroughly before serving.
Final Words
Mary Berry’s Turkey Curry is a delicious way to reinvent leftovers into a comforting and flavorful meal. Whether it’s for a quick dinner or a cozy lunch, this curry is guaranteed to impress. Try it today and enjoy the wonderful balance of spices, creaminess, and tender turkey!
Print
Mary Berry Turkey Curry Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Indian
Description
Mary Berry’s Turkey Curry is a mild and aromatic dish that combines cooked turkey, onions, and a creamy curry sauce flavored with traditional spices. This recipe is perfect for using up leftover roast turkey and creating a hearty, flavorful meal that’s quick and easy to prepare.
Ingredients
For the Curry Base
- Cooked Turkey (400g, shredded): Use leftover roast turkey for convenience.
- Onion (1 large, finely chopped): Adds sweetness and depth.
- Garlic (2 cloves, minced): Enhances the aromatic flavors.
- Fresh Ginger (1 tbsp, grated): Adds warmth and spice.
- Curry Powder (2 tbsp): For the primary curry flavor.
- Ground Turmeric (1 tsp): Adds color and depth.
- Ground Cumin (1 tsp): Provides earthy, nutty notes.
- Canned Tomatoes (400g): This creates a rich and tangy base.
- Coconut Milk (300ml): Adds creaminess and balances the spices.
- Vegetable Oil (2 tbsp): For sautéing.
- Salt and Pepper (to taste)
Optional Additions
- Peas (100g): Adds a pop of sweetness and color.
- Fresh Coriander (for garnish): Brightens and freshens the dish.
Instructions
Step 1: Sauté the aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden. Stir in the garlic and ginger and cook for an additional 1-2 minutes.
Step 2: Add the spices
Add the curry powder, turmeric, and cumin to the pan. Stir well and cook for 1 minute to release the flavors of the spices.
Step 3: Add the tomatoes
Pour in the canned tomatoes and simmer for 5 minutes, allowing the sauce to thicken slightly.
Step 4: Stir in the coconut milk
Reduce the heat to low and stir in the coconut milk. Simmer for 5 minutes to create a creamy, flavorful sauce.
Step 5: Add the turkey
Gently fold in the shredded turkey and peas (if using). Simmer for 10 minutes, or until the turkey is heated through and the peas are tender.
Step 6: Season and garnish
Season with salt and pepper to taste. Garnish with fresh coriander before serving.
Step 7: Serve
Serve the turkey curry hot with steamed rice, naan bread, or chapati.
