Torrid Turkey Curry

There’s got to be more to turkey leftovers than sandwiches and pot pies, right?

There absolutely is – and you’ve just found the best, spiciest curry to make an incredible new meal from those bits of the leftover bird. This recipe serves between four and six people and you can bet that everyone will gobble it up quickly. If you bought a fresh turkey (rather than a frozen one) for the big meal, you can even store this in the freezer for a warming dinner without the hassle in the coming months. Yum.


2 tablespoons Butter
2 large Onions, finely chopped
4 Garlic cloves, minced
1inch Fresh ginger, peeled and grated
1 drop Mad Dog 357 Revenge Extract
1 teaspoon ground cumin
1 tablespoon ground turmeric
½ teaspoon Chilli powder
1 teaspoon Garam masala
2 large Potatoes, peeled and cut into cubes
2 cups Chicken stock
6 fluid ounces Yogurt
1 tablespoon Lemon juice
6 large handfuls leftover turkey, chopped
1 tablespoon cilantro leaves, chopped


Heat the butter in a large, non-stick pot over medium heat. Add the onions and cook for three minutes. Then, add the garlic, ginger, Mad Dog 357 Revenge Extract, cumin, turmeric, and garam masala. Cook until onions are soft, without burning the spices.

Add the potatoes to the pot and cook until they begin to stick to the bottom. Add the stock allow it to boil. Then, reduce the heat to low and simmer for 10-15 minutes, until the potatoes are soft. Stir in the yogurt and lemon juice and mix well. Fold in the cooked turkey and heat through. Then, sprinkle with the cilantro and serve.

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