Butter Turkey Curry

Make this hearty curry with leftover cooked turkey, chicken or duck meat.

10 mins
30 mins


  • 600g leftover turkey meat
  • 100g butter
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • An inch piece of fresh ginger, grated
  • 2 tsp of ground garam masala
  • 2 tsp of ground cumin
  • 2 tsp of ground sweet smoked paprika
  • 3 tbsp of tomato puree
  • 300ml of chicken stock
  • 200g Greek yoghurt
  • 50g of flaked almonds, toasted


  1. In a heavy-based pan, melt the butter and gently fry the onions and garlic until they start to soften
  2. Add the fresh chilli, ginger and ground spices and cook with the onions for a further 2 minutes
  3. Add the leftover turkey, tomato puree and chicken stock, stir well and simmer for approximately 20 minutes until the sauce has reduced and thickened
  4. Stir in the yoghurt and heat gently to create a thick creamy sauce, serve and garnish with the flaked almonds.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.