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Creamy spicy turkey curry

03 December 2013

One of the nicest things about Christmas is all the leftovers, so if you've got turkey to spare and a bit of clotted cream left in the pot, why not put them together for a tasty turkey curry?

Turkey curry
Creamy spicy turkey curry

Preparation time

10 minutes

Cooking time

40 minutes




  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 2 green chillis, deseeded and finely chopped
  • 3cm fresh ginger, peeled and finely chopped
  • 3 cloves garlic, crushed
  • 2 tsp garam masala
  • juice of 1 large lemon
  • 3 tbsp fresh mint, finely chopped
  • 500g cooked turkey, cubed
  • 125g Rodda’s Cornish Clotted Cream
  • 125g Greek style yogurt
  • 2 tbsp chopped coriander
  • seasoning


This delicious turkey curry has a wealth of fresh spicy flavours, if you like it hot simply add another chilli.

Heat half the oil in a large pan, add the onion, green chilli, ginger and garlic, cook until the onions are a light golden brown.

Add the garam masala and fry for a further 3 minutes. Mix in the lemon juice and leave to cool slightly. Place in a mini processor and whiz into a paste.

Add the remaining oil and return the paste to the pan, add the turkey and toss until coated in the paste.

Add the clotted cream, yoghurt and mint cover the pan and cook for about 30 minutes or until the turkey is fully heated through.  Stir in the coriander leaves and season to taste. Serve with rice and naan bread.

Our thanks to Rodda’s Cornish Clotted Cream for permission to use this recipe.

For more ways to use up leftover roast turkey try these delicious ideas for turkey sandwiches or this Boxing Day salad.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.