Thanksgiving Leftover Turkey Curry

It all began on New Years’ Day in my thirty-second year of being single…

and with those words I, and countless other hopeless-but-ever-so-flawed romantics fell in love with Bridget Jones.  While I was nowhere near hitting 32 years when the movie first came out, she was the unlikely heroine with whom my college girlfriends and I identified. The movie sat on replay any hour of any day in any dorm room, and even now all the years later, I can still quote it word for word.

And from it today, I draw inspiration and present to you the perfect Thanksgiving leftover turkey curry, with a delicious cranberry chutney to boot (since I’m sure you also have leftover cranberry sauce!).

Sri Lankan style, since it seems from my favorites that Sri Lanka makes the best curry.  As I’ve stated before, the ingredient list does seem longer than should be decent, but it’s because of all of these various spices that this curry, with its depth of flavor, surpasses any that you’d make using a generic curry powder.  All effort will be rewarded.

The base for this Thanksgiving leftover turkey curry is quite simple:  turkey, onions and tomatoes make up the bulk.  If you have leftover squash of some sort, don’t be afraid to throw that in as well- the more the merrier at this flavor party.  And because I’m pretty sure you have leftover cranberries too, let’s make a simple cran-onion chutney to top it all off, making this sweet and spicy and a complete 180 from all the other flavors eaten the previous day.

Best enjoyed over rice or with some pillowy garlic naan, and eaten in the company of a tall man in a reindeer jumper.

Psst. You know what is also great for leftover turkey?  Cassoulet!

Written while indulging in Taco Wednesday.  Is that a thing? Can that be a thing?

Thanksgiving Leftover Turkey Curry

November 19, 2015

Servings: 4

Prep: 5 min

Cook: 10 min

Total: 15 min

Difficulty: Easy

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Thanksgiving leftover turkey curry borrows the flavors of Sri Lanka for a delicious twist on a traditional curry. Served with cranberry chutney.

By: Chrissy

Ingredients

• For the curry:
• 1 pound cooked turkey, coarsely chopped (dark or light meat)
• 1 TB coconut or olive oil
• 1/2 onion, sliced and rinsed
• 2 curry leaves
• 2 cloves garlic
• 1 tsp fresh minced ginger
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin
• 1/4 tsp fennel seeds, crushed
• 1 tsp smoked paprika
• 1 tsp salt
• 1 TB vinegar
• 1 tomato, diced
• 2 pods cardamom, crushed
• 1/2 tsp cinnamon
• 1/2 stalk lemongrass, crushed and diced
• 1 cup lite coconut milk
• 1/4 cup fresh cilantro, chopped
• For the chutney:
• 1 cup whole or jellied cranberries
• 2 TB fresh cilantro, chopped
• 1/2 onion, chopped and rinsed
• Rice or naan, to serve

Directions

• Step 1 In a large sauté pan, add the coconut oil, onion, garlic and ginger, and cook until translucent, about 5 minutes. Add the tomato, spices, lemongrass and curry leaves and toast about 2 minutes. Add the coconut milk, vinegar and turkey, stir to coat, and cook until all warmed through, about 10 minutes.
• Step 2 Meanwhile, in a small bowl, mix together the cranberry sauce, remaining onion and 2 TB cilantro. Mix until thoroughly combined.
• Step 3 Add the cilantro and serve over rice with a dollop of the chutney.