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Leftover Turkey Korma

The best (& tastiest) way to use up your leftover turkey this christmas.

A traditional korma sauce with a twist - read on to find out more.

This korma is made using our bestselling curry powder.

Using leftover turkey and our secret ingredient - dried cranberries!

A quick & easy to follow recipe - loved by all.


  • 500g leftover cooked turkey

  • 100g dried cranberries

  • 1 large onion - finely sliced

  • 2 garlic cloves - crushed

  • 5cm ginger - peeled & grated

  • 3 tbsp ground almonds

  • 400ml coconut milk

  • 2tbsp korma curry powder

  • 1 handul fresh coriander - chopped


  1. Heat oil in a large pan and add the onion, cook for 5-6 minutes or until soft, add in the garlic, ginger & curry powder, mix well and cook for a further 2 minutes until fragrant.

  2. Add in the coconut milk and bring to a simmer, add in the gorund almonds and mix well.

  3. Add in the leftover turkey and simmer for a further 10 minutes, the sauce should begin to thicken - if not, try adding a cornflour slurry to thicken the sauce.

  4. Add in the dried cranberries and mix well, cook for another 5 minutes.

  5. Serve piping hot, topped with fresh coriander along with rice and bread.

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