Let’s start with the basics. Jamie Oliver’s Turkey Curry isn’t your average leftover meal. It’s a warm, spiced dish that takes yesterday’s roast and gives it new life. Instead of the usual boring turkey sandwich, you get this rich, comforting curry that’s perfect for cold nights.
What makes this curry special? Well, it’s not just the turkey. It’s the way Jamie layers flavors-starting with fragrant spices, then adding tomatoes, coconut milk and a bit of love. He keeps it flexible, too. You can adjust the heat, swap in veggies and play with texture. It’s simple home cooking with a little bit of flair.
This curry usually comes into play right after the holidays. think Boxing Day or any time you’ve got leftover roast turkey. But honestly, it’s good enough to make from scratch with fresh turkey or even chicken.
Jamie Oliver Turkey Curry Recipe
Ingredients Needed
Here’s what you’ll need for the curry. Most of this is pantry-staple stuff which is great. But don’t skip the spices. they do the heavy lifting here.
The Basics
- Leftover cooked turkey – about 400-500g, chopped or shredded
- 1 large onion – finely sliced
- 2 cloves garlic – minced
- Thumb-sized piece of ginger – grated
- 1-2 fresh chilies (optional, depending on your heat tolerance)
Spices
- 1 heaped teaspoon of curry powder
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
For The Sauce
- 1 tin (400g) chopped tomatoes
- 1 tin (400ml) coconut milk
- Fresh coriander (cilantro) – chopped, for garnish
- Salt & pepper – to taste
- 1 tablespoon olive oil – for frying
- Optional: leftover cooked vegetables (roast potatoes, carrots, peas-chuck ’em in)
You can totally adjust the spices based on what you like. Jamie often encourages that.
Equipment Needed
You don’t need a fancy kitchen. Just a few basics:
- Large frying pan or sauté pan (with a lid if possible)
- Chopping board and sharp knife
- Wooden spoon or spatula
- Grater (for the ginger)
- Measuring spoons (helpful but not essential)
- Serving bowls and rice or naan, to serve with
That’s it. No blenders, food processors or anything intimidating.
How To Make Jamie Oliver’s Turkey Curry
Let’s walk through the cooking process. It’s easy and it all comes together in about 30 minutes.
1. Get Your Base Going
Heat the oil in your pan over medium heat. Toss in the sliced onion. Let it soften and start to caramelize. This is your flavor foundation, so take your time. about 8 minutes should do.
Add your garlic, ginger and chili (if using). Cook for another 2-3 minutes until everything smells incredible.
2. Spice Things Up
Now add your dry spices-curry powder, cumin, coriander, turmeric. Stir them into the onions and let them toast for a minute or two. This helps release their flavor and makes your kitchen smell like a dream.
3. Sauce Time
Pour in the chopped tomatoes. Stir and let it simmer for a few minutes so the sauce thickens slightly.
Add the coconut milk and bring everything to a gentle bubble. The sauce should be creamy and aromatic. If it’s too thick, splash in a little water.
4. Add Your Turkey
Stir in the cooked turkey. Make sure it’s coated in all that saucy goodness. Let it simmer for 10-15 minutes so the meat soaks up the flavor.
If you’ve got any leftover veggies, now’s the time to add them. Potatoes, carrots, peas-anything goes.
Taste and adjust with salt and pepper. Want more spice? Add a pinch of chili flakes or another chopped chili.
5. Finish Strong
Just before serving, scatter fresh coriander on top. It adds a nice burst of freshness.
Serve hot with rice, naan or both. Don’t be shy with the sauce. it’s the best part.
What I Learnt
Cooking this curry taught me a few things. First, leftovers don’t have to be boring. You can turn roast turkey into something totally new with just a few spices and a can of coconut milk.
Second, curry is incredibly forgiving. Forgot a spice? No big deal. Want to add spinach or chickpeas? Go for it. Jamie’s recipe is more about technique than strict rules.
And finally, I learned that layering flavors-starting with aromatics, then spices, then liquids. makes all the difference. It’s how you get that deep, comforting taste.
Recipe Tweaks For Jamie Oliver’s Turkey Curry
Jamie Oliver’s turkey curry is a crowd-pleaser-spicy, rich and perfect for leftover roast. But if you’ve made it once, chances are, you’ll want to play with the flavors a bit. And honestly, that’s where the magic happens.
First off, the spice level. Jamie keeps it pretty mellow, likely to please a wider audience. If you’re into bold flavors, toss in an extra teaspoon of garam masala. Want it smoky? A little ground cumin and smoked paprika can go a long way. And don’t be shy with the fresh chili. one red chili is mild; two or three will wake up your taste buds.
Coconut milk vs. cream? Jamie typically goes for light coconut milk. But if you’re after a more indulgent curry, swap in full-fat coconut milk or a good splash of cream. The result? Silky, decadent curry that hugs the turkey like a blanket.
Got leftover roast veg? Chop them up and throw them in. Parsnips, carrots, even roasted sprouts add an earthy sweetness and texture that really works.
Don’t skip the fresh herbs. Jamie often finishes with fresh coriander (cilantro). But you can also mix in Thai basil or mint for a fresh twist. It’s a small move that changes everything.
And lastly, the turkey. If it’s on the dry side (which happens), stir in a bit of stock or gravy before it hits the pan. It’ll keep the meat juicy and bring extra flavor.
Storage Tips For Leftovers
Turkey curry is one of those dishes that actually tastes better the next day. So don’t rush to eat it all in one go-stash some away properly and you’ll thank yourself later.
Fridge first. Let the curry cool to room temperature-no steam left rising-before it goes in the fridge. Store in a sealed container and it’ll keep for about 3 days. Reheat gently over low heat or in the microwave, stirring occasionally to avoid hot spots.
Freezing? Totally doable. Spoon it into freezer-safe containers or zip-top bags (press the air out!). Freeze flat so it thaws faster. It’ll last up to 3 months without losing its edge. Just thaw overnight in the fridge, then reheat low and slow.
A quick tip: Label it! "Turkey Curry – Mild/Spicy – Date" can save you from mystery meals later. Especially when your freezer starts to look like a frozen archive of forgotten dinners.
What To Eat With Jamie Oliver’s Turkey Curry?
Curry’s sorted. Now, what do you serve it with to make the most of that spicy, creamy goodness?
Rice is the obvious choice. Basmati works best-fluffy, fragrant and quick to cook. Want to level it up? Stir in a bit of turmeric or saffron and a knob of butter just before serving.
Flatbreads are essential. You can go classic with naan or keep it rustic with chapati. Either way, they’re perfect for scooping up sauce. If you’re tight on time, even a warm tortilla will do.
Something fresh on the side helps cut through the richness. Try a cucumber raita (grated cucumber, yogurt, mint, pinch of salt) or a quick kachumber salad (chopped tomatoes, onions, cucumber, lemon juice). It cools things down and gives the plate a bit of crunch.
Pickles and chutneys? Yes, please. Mango chutney, lime pickle or even a dollop of plain Greek yogurt can bring sweet, sour and tangy notes to balance the curry.
Feeling fancy? Add a fried egg on top of your curry rice bowl. Break the yolk and let it mix with the sauce-game changer.
FAQs
Can I Use Chicken Instead Of Turkey In Jamie Oliver’s Turkey Curry Recipe?
Yes, you can! Chicken works just as well and will still give you that rich, flavorful curry.
How Long Does Jamie Oliver’s Turkey Curry Take To Cook?
It takes about 30 minutes to cook, but you’ll want to factor in some prep time, too.
Is Jamie Oliver’s Turkey Curry Spicy?
It has a mild heat, but you can always adjust the spices to your liking, adding more chili if you want it spicier!
