Delia Smith Turkey Curry​ Recipe

This hearty Delia Smith Turkey Curry is made with cooked turkey, onions, apples, sultanas, curry powder, and a rich blend of chicken stock and chutney. This recipe creates a savory and slightly sweet main course that perfectly balances warming spices with fruity undertones. It is an ideal way to use up leftovers after a holiday feast, making a comforting winter dinner for four people.

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Delia Smith Turkey Curry Ingredients

For the Curry Base:

• 1 lb (450g) cooked turkey, cut into bite-sized pieces
• 2 tablespoons vegetable oil or turkey fat
• 2 medium onions, chopped
• 1 large apple (cooking apple or Granny Smith), peeled and chopped
• 2 stalks celery, chopped
• 1 tablespoon curry powder (mild or medium, to taste)
• 1 teaspoon turmeric
• 1 teaspoon ground ginger

For the Sauce:

• 1 tablespoon all-purpose flour
• 1 pint (570ml) hot chicken or turkey stock
• 2 tablespoons mango chutney (or apricot jam)
• 1 tablespoon tomato purée
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Handful of sultanas (golden raisins)

How To Make Delia Smith Turkey Curry

1. Sauté the vegetables: Heat the oil in a large saucepan or casserole dish over medium heat. Add the chopped onions, apple, and celery. Cook gently for about 10 minutes until the onions are soft and golden.
2. Add the spices: Stir in the curry powder, turmeric, and ground ginger. Cook for another 2 minutes, stirring constantly, to release the flavors of the spices.
3. Thicken the base: Sprinkle the flour over the vegetable and spice mixture. Stir well to coat everything, cooking for 1 minute to remove the raw flour taste.
4. Create the sauce: Gradually pour in the hot stock, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
5. Simmer the sauce: Add the mango chutney, tomato purée, lemon juice, sultanas, salt, and pepper. Cover the pan and let it simmer gently for 30 minutes.
6. Add the turkey: Stir in the cooked turkey pieces. Simmer for another 10–15 minutes until the turkey is heated through completely.
7. Serve: Taste and adjust the seasoning if needed, then serve hot with rice.

Recipe Tips

• Use Leftover Turkey: This recipe is specifically designed to give new life to dry leftover turkey. The sauce helps rehydrate the meat, making it tender again.
• Adjust the Heat: Curry powders vary greatly in heat. If you are cooking for children or people who prefer mild food, start with less curry powder and add more later if needed.
• Don’t Skip the Chutney: The mango chutney is essential. It adds a crucial sweetness and acidity that balances the savory curry spices.
• Simmer Slowly: Let the sauce simmer before adding the meat. This allows the apple to break down slightly, which naturally thickens and sweetens the sauce.

What To Serve Turkey Curry

This classic curry is best served over a bed of fluffy basmati rice or pilau rice to soak up the sauce. For a traditional British curry night experience, serve it with warm naan bread or poppadoms. You can also add side dishes like mango chutney, raita (yogurt with cucumber and mint), or a simple tomato and onion salad (kachumber) to add freshness. Steamed green beans or roasted cauliflower also make excellent vegetable sides.

How To Store Turkey Curry Leftovers

• Refrigerate: Store the cooled curry in an airtight container in the refrigerator for up to 2 days. Because this dish usually uses leftover meat that has already been cooked once, be careful not to keep it too long.
• Freeze: It is generally safe to freeze this curry if the turkey was fresh before this dish was made. However, since this recipe typically uses reheated leftovers, it is often safer to eat it fresh. If you used fresh, raw turkey that you cooked specifically for this curry, you can freeze it for up to 3 months.

Delia Smith Turkey Curry Nutrition Facts

Serving Size: 1 bowl (approx. 300g)

• Calories: 380 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 450mg
• Total Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugars: 16g
• Protein: 38g

Frequently Asked Questions

• Can I use chicken instead of turkey? Yes, absolutely. This recipe works perfectly with leftover roast chicken. You can also brown fresh chicken pieces at the start if you don’t have leftovers.
• Is this curry very spicy? No, this is a “retro” style British curry, which tends to be milder and fruitier than authentic Indian curries. You control the heat by choosing mild, medium, or hot curry powder.
• Can I make this in a slow cooker? Yes. You can sauté the vegetables and spices first, then add everything (except the cooked turkey) to the slow cooker on low for 4 hours. Add the cooked turkey in the last 30 minutes to warm through.

Try More Recipes:

• Delia Smith Macaroni Cheese Recipe
• Delia Smith Moroccan Chicken Recipe
• Delia Smith Luxury Fish Pie Recipe