Gordon Ramsay Leftover Turkey Curry
This curry follows a clean, chef-led approach: build flavor with aromatics, toast the spices briefly, then simmer just long enough to bring everything together. The turkey is added at the end so it stays moist. It’s not heavy, not greasy—just well-seasoned, fresh, and comforting.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
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2 cups cooked turkey, shredded or diced
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1 tablespoon vegetable or olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1 tablespoon curry powder (mild or medium)
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½ teaspoon ground cumin
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½ teaspoon ground coriander
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½ teaspoon paprika
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1 tablespoon tomato paste
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1 cup canned chopped tomatoes
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¾ cup coconut milk or light cream
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Salt and freshly ground black pepper
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Fresh cilantro (coriander), chopped
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Fresh lime wedges (optional)
Instructions
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Warm the base – Heat oil in a pan over medium heat. Add onion and cook until soft and lightly golden.
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Build aroma – Stir in garlic and ginger; cook for 30 seconds until fragrant.
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Toast the spices – Add curry powder, cumin, coriander, and paprika. Stir for 1 minute to release flavor.
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Add richness – Mix in tomato paste, then pour in chopped tomatoes and coconut milk. Season lightly.
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Simmer briefly – Let the sauce bubble gently for 8–10 minutes until slightly thickened.
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Finish with turkey – Fold in the cooked turkey and warm through for 3–4 minutes.
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Taste and adjust – Balance with salt, pepper, and a squeeze of lime if needed.
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Garnish and serve – Sprinkle with fresh cilantro.