Keto Recipe: Leftover turkey curry to use up that Thanksgiving bird!

Leftover turkey curry to use up that Thanksgiving bird!

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  1. Great idea but let’s be honest, a good curry makes anything tasty.

    Chickpeas do the trick so turkey’s just an upgrade.

  2. I hope all my fellow Canadians had a great Thanksgiving weekend!

    We sure did and its better now that we have the better part of a turkey waiting to be turned into delicious leftovers like this easy low carb turkey curry!


    Calories: 470kcal | Fat: 23g | Carbohydrates: 11.7g | Protein: 53g |Net Carbs: 8.5g


    **Leftover Turkey Curry**

    – 2 tablespoons oil/butter/ghee

    – 1 small onion finely chopped

    – 2 cloves garlic minced

    – 1 tablespoon fresh ginger minced

    – 1 whole cinnamon stick

    – 2 whole cardamom pods

    – 1 tablespoon turmeric ground

    – ¼ teaspoon cayenne pepper ground

    – 2 whole hot green chilies

    – ½ cup plain yogurt

    – 2 tablespoon ground almonds

    – 3 tablespoons tomato paste

    – ¼ cup heavy whipping cream

    – 1 cup water

    – 24 oz Oven roasted turkey tikka see recipe & ingredients below

    **Oven Turkey Tikka Masala**

    – 1 cup plain yogurt

    – 3 tablespoons olive oil

    – 1 ½ tablespoons curry powder

    – ½ tablespoon cumin powder

    – ½ tablespoon coriander powder

    – 2 tablespoons lemon juice

    – 24 oz leftover turkey meat cooked

    – salt & pepper


    **Oven Roasted Turkey Tikka Masala**

    1. In a large bowl, combine all the ingredients for the tikka marinade and add 24 oz [1 ½ pounds] of chopped turkey meat. Combine well and make sure each piece of turkey is well coated in the tikka masala marinade.
    2. Once coated, transfer the turkey pieces to a parchment lined baking sheet, and bake in the oven at 350°F [175°C] for around 15 minutes until the turkey just begins to roast. It may seem a little on the dry side. Don’t worry, it will spend plenty of time simmering in a rich yogurt gravy. Set aside.

    **Low Carb Leftover Turkey Curry**

    3. In a small bowl, mix together the ground almonds and ½ cup of plain yogurt to soften. Set aside.

    4. Start the curry gravy by heating some butter/oil/ghee in a deep pan and fry off the sliced onions, garlic, and ginger for several minutes until the onions begin to soften and brown. Approximately 8-10 minutes stirring occasionally to prevent burning.

    5. Once the onions have started to brown, add the whole cinnamon stick, cardamom pods, turmeric, and green chilies. Fry the spices and aromatics for approximately 1 minute adding oil/butter/ghee if necessary to prevent sticking and burning.

    6. Once the spices have properly toasted, add in a few tablespoons of water at a time to water fry the onions, you don’t want to boil them, just small amounts of water to deglaze the pan and help break down the onions and spices into a paste.

    7. Next, add the cooked turkey tikka pieces to the pan along with yogurt and ground almond mixture, 3 tablespoons tomato paste, ¼ cup of heavy whipping cream, and approximately 1 cup of water. Combine well. cover and allow to simmer for 15-20 minutes. the longer the better.

    8. Before serving squeeze in fresh lime/lemon juice, and top with fresh chopped cilantro. Serve with preferred low carb side dish our cauliflower rice.


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