This Morning's Leftover Turkey Curry

Published Friday, 13 December 2013
Toggle font size

Reza Mahammed takes to the This Morning kitchen to cook up a festive turkey curry, ensuring you won't have any leftovers going to waste this Christmas.

Video available to UK viewers only.
We’re sorry. This video is unavailable from your location.

To find out if this video is available to you, we need to know what region you live in. Please enter your postcode below (including space).

Frequently Asked Questions

Thank you for confirming your region.

Frequently Asked Questions

We are sorry but this video is not available on in your region. Your region is listed below.

Frequently Asked Questions

Are you in Northern Ireland?

1. Why is my postcode required?

We are asking you to insert your postcode before watching some videos to confirm you can access the video content via

This is because some videos on are only available in Northern Ireland.

Don't worry, we won't store or use this information for any other purpose.

If you are not in Northern Ireland, the content may be available to watch at or

2. Why am I directed to or when I try to view certain clips?

The videos, which are not available on to users outside Northern Ireland, will be available to those users on (for users in England and Wales) or (for most users in Scotland).

We need to know where you are in order to make sure you are getting the right content.

If you think we've got your location wrong, then please click here.

Need more help? Contact us


  • 2tbsp ghee/clarified butter
  • 2tbsp vegetable oil
  • 6 cloves
  • 2x 2.5cm /1inch cassia bark or cinnamon sticks
  • 4 cardamom pods lightly bruised
  • 2tsp roasted cumin seeds
  • 2 onions finely chopped
  • ½ tsp ground turmeric
  • 3cm fresh ginger finely grated
  • 2 cloves crushed/ finely chopped garlic
  • 2 green chillies finely chopped
  • 1tsp chilli powder
  • salt to taste
  • 1tsp ground black pepper
  • 1 tbsp tomato puree dissolved in 2 tbsp water
  • 300ml sieved tomato (Passata)
  • 1tsp sugar
  • 50ml water
  • 400g or more leftover turkey, cut into bite size pieces
  • 4tbsp lightly whisked yoghurt
  • 1tsp garam masala
  • 2tbsp chopped coriander leaves
  • juice of ½ a lime or lemon
  • 1tbsp toasted flaked almonds


  1. Heat the ghee and oil in a wide saucepan until hot. Add the cloves, cardamom pods, cinnamon sticks and the cumin seeds.
  2. Fry for a few seconds until they start to sizzle, then add the onions along with the turmeric. Fry the onions to a pale golden brown.
  3. Now add the ginger, garlic and the green chillies and continue to cook for a further 2 minutes.
  4. Add the chilli powder, salt and black pepper. Stir-fry for a minute. If the mixture sticks to the pan, add a splash of water to pull the mixture together.
  5. Now add the tomato puree, the sieved tomatoes sugar and 50ml water. Stir and simmer for 3-4mins.
  6. Add the turkey pieces, stir and coat them well into the sauce.
  7. Fold in the yoghurt with the garam masala and the coriander. Simmer for approximately 5mins. Squeeze in the juice of a lemon / lime.
  8. Remove to a serving bowl and garnish with the toasted almonds.
© UTV News
Comments Comments
No comments. Be the first to comment.
Email address*:    
House Rules:  
Your Comment:  
[All comments are moderated and will not appear immediately. Your name, location and comment will be displayed on this page if your post passes moderation.]
Available now on UTV Player
Presented by Phillip Schofield and Holly Willoughby. A look t ...
15 April - 10:30
Next on UTV

This Morning

Celebrity chat and lifestyle features, including a look at th ...
17 April - 10:30