Turkey Coconut Curry (Leftover in the Instant Pot)
Then again, there is a time for leftovers. I am absolutely ecstatic about the way this leftover turkey coconut curry has turned out. The recipe will work well, with rotisserie chicken or even cubes of uncooked chicken.
Depending on what you use, just adjust the time. The leftover turkey version takes about 2 minutes, I increase that to 4 minutes with uncooked chicken.
It is important to give a little space sometimes between Thanksgiving and enjoying the leftovers. This year, I treated myself to a few days out of the house right after Thanksgiving. No where fancy, but just away from home, with just a little bit to reflective time.
My Leftover Turkey Coconut Curry Story
This curry is done with classic South Indian seasonings and comes together very quickly in the instant pot. Spicy, soulful and comforting, it is everything needed to get dinner on the table well under 15 minutes. My version has loads of cracked black pepper and some green beans for good measure. I am surprised with the green beans; they add a nice crunch and freshness to the entire meal. Depending on your mood, you can toss in some cubed carrots and mushrooms as well. It will help transform this into a nice one pot meal.
With Thanksgiving over, I am watching the rest of the year slowly close out. It has been a strange year of sorts. Not the most peaceful ones, some periods of frantic activity and excitement with some amounts of strange unexplained nothingness.
Somewhere in the middle, a new cookbook to show for my kitchen efforts. The garden is bare and the days are shorter than I would like. Mom and brother have been spending quality time together. None, of them seem to remember me, ha ha! The textbook definition of a good time as they say.
My fun trivia learnt from baby brother, they play the dhol during the Kolkata marathon. Who knew? Yes, the Airtel run ended up being my brother’s 2018 Carpe Diem moment.
A great year for the children. That is where lady luck and providence has been unstintingly kind.
If you are looking for another leftover turkey recipe this one is for you.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A great use for leftover turkey or chicken.
Ingredients
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 10 curry leaves
- 2 to 3 dried red chiles
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 cups cooked turkey or chicken, cubed
- 1 teaspoon salt or to taste
- 1 and 1/2 tablespoons coarsely ground black pepper
- 2 tomatoes diced or 1/4 cup canned
- 1/2 cup coconut milk
- 1 cup green beans halved
Instructions
- Turn the instant pot onto saute mode. Add in the oil and heat for a minute.
- Add in the black mustard seeds and the curry leaves and wait until they begin to crackle.
- Add in the dried red chilies, onion, ginger and garlic and saute lightly for 2 minutes.
- Stir in the the turkey or chicken with the salt and black pepper. Turn off the heat.
- Add in the tomatoes and the coconut milk and stir well, taking care to deglaze the base of the pot. Mix in the green beans.
- Cover and set on two minutes pressure. Release the pressure after 2 minutes and serve.
Brendan Plonka
This is my kind of recipe! Thanks, Rinku! (I imagine that one could use leftover chicken too.) Brendan in Toronto
rinkub@aol.com
Yes, it will work with anything leftover.