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Mary Berry Turkey Curry Recipe

Mary Berry Turkey Curry Recipe

Mary Berry’s turkey curry is a gently spiced, creamy curry made with leftover Christmas turkey — quick, warming, and completely delicious.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Turkey Curry:
  • 600 g cooked turkey roughly torn
  • 2 tbsp sunflower oil
  • 2 large onions finely chopped
  • 4 garlic cloves crushed
  • 3 cm fresh ginger finely grated
  • 1 red chilli deseeded and finely chopped
  • 2 tsp each ground cumin and coriander
  • 1 tsp each ground turmeric and sweet smoked paprika
  • 2 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 1 x 400ml tin full-fat coconut milk
  • 1 tsp garam masala — at the end
  • Juice of ½ lime — at the end
  • Salt and pepper
  • Large handful fresh coriander
  • To Serve:
  • Basmati rice naan bread, natural yoghurt, mango chutney

Method
 

  1. Cook onions in hot oil over medium heat 10–12 minutes until golden. Add garlic, ginger, and chilli — 2 minutes.
  2. Add cumin, coriander, turmeric, and paprika — stir 1–2 minutes until fragrant. Add tomato purée — 1 minute.
  3. Add tinned tomatoes — cook 5 minutes until slightly reduced. Add coconut milk — season. Simmer 10 minutes until thickened and fragrant.
  4. Add turkey pieces — stir gently to coat. Cook gently 5–8 minutes until heated through. Do not boil hard.
  5. Add garam masala and lime juice. Stir through. Taste — season assertively. Scatter fresh coriander. Serve with rice, naan, yoghurt, and mango chutney.

Notes

Bloom spices in oil before adding liquid — gives vivid, rounded spice flavour throughout.
Cook onions until genuinely golden — the sweet, rounded base makes the whole curry better.
Do not boil the turkey hard — gentle heat keeps it tender and juicy.
Garam masala at the very end — it is a finishing spice and loses its character under heat.
Lime juice at the end brightens everything — do not leave it out.
Freeze for up to 2 months.
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