Leftover Turkey & Sprout Tikka Masala
One for the boxing day arsenal, this recipe is the ideal way to feed a crowd whilst using your festive leftovers. Packed full of flavour and gentle spice, this curry will blow any boxing day buffet out the water.
Leftover Turkey & Sprout Tikka Masala
One for the boxing day arsenal, this recipe is the ideal way to feed a crowd whilst using your festive leftovers. Packed full of flavour and gentle spice, this curry will blow any boxing day buffet out the water.
- Serves: 6
- Prepare: 5 Minutes
- Cook: 30 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC TURKEY?
From late summer our slow-grown turkeys live in large, airy barns that open on to green downland fields. Every day they can follow their natural instincts in this free-range environment - pecking at the grass and bales in the fresh air, enjoying a high quality, organic feed (a mix of wheat, barley and oats).
Ingredients
For The Curry Paste
- 2 large garlic cloves, peeled
- 1 large thumb ginger, peeled
- 1-2tbsp sriracha (depending on spice)
- 1/2tsp ground cumin
- 1/2tsp ground coriander
- 1/2tsp smoked paprika
- 1tsp ground turmeric
- 1 heaped tsp garam masala
- 1/2tbsp oil, we used rapeseed oil
- sea salt
For The Curry
- leftover turkey (shredded)
- 1tbsp oil
- 1 large red onion, sliced
- 2 peppers, roughly chopped
- 1 can chopped tomatoes
- 450-500g cooked turkey meat, shredded or diced
- 250g cooked sprouts, cut into halves
- 1-2tbsp mango chutney
- 150ml double cream
To Serve
- red chilli, optional
- fresh coriander, roughly chopped
- lime wedges
- rice
- naan bread
Method
- First, make the curry paste. Roughly chop the garlic and ginger and place in a small blender. Add the sriracha and all the spices followed by the oil and 1 tablespoon water. Season with a pinch of salt before blending into a smooth paste
- Heat the oil in a large pan over a medium heat. Add the sliced onions and fry for 4-5 minutes until they start to soften. Add the pepper, fry for a further 2 minutes before adding the curry paste
- Allow the paste to cook for 2 minutes, stirring continuously to ensure it doesn’t stick or burn, before pouring in the chopped tomatoes and half a can of water
- Bring the pan to a simmer before stirring through the cooked turkey. Allow the sauce to simmer and reduce for 10 minutes before adding the sprouts and the mango chutney. Allow to simmer for a further 10 minutes until the sauce has reduced and thickened
- Turn the heat down to low and pour in the cream. Stir through, gently warm and season with a little more salt before removing from the heat
- Serve the pan straight to the table topped with slices of red chilli, a sprinkling of fresh coriander and a handful of lime wedges. Serve alongside rice and naan bread
Other recipe ideas
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC TURKEY?
From late summer our slow-grown turkeys live in large, airy barns that open on to green downland fields. Every day they can follow their natural instincts in this free-range environment - pecking at the grass and bales in the fresh air, enjoying a high quality, organic feed (a mix of wheat, barley and oats).
Frequently asked questions
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We work with farmer Ed Walters. The Walters Family have been farming at Bower Farm, high on the Berkshire Downs for over 110 years. They have over 50 years’ experience of producing the highest quality fresh organic turkeys purely for Thanksgiving and Christmas. Every day they explore their natural surroundings pecking at the grass and bales in the fresh air. The turkeys eat a natural diet, they are fed on high quality organic feed (a mix of wheat, barley and oats).
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Organic turkey is made of several butchered cuts that come from a turkey reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case.
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There are a number of studies that suggest organic turkey is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic turkey is a good idea. They range from the contribution of organic turkey to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional turkeys having a detrimental effect on our health. We work with farmer Ed Walters - the Walters Family have been farming at Bower Farm, high on the Berkshire Downs for over 110 years. They have over 50 years’ experience of producing the highest quality fresh organic turkeys purely for Thanksgiving and Christmas. Like us, they are passionate about the welfare of their animals. Ed carefully rears slow growing traditional Bronze turkeys for us, an old-fashioned breed that provides a bird with fantastic flavour and even coverage of meat. The flavour of the bird is made even better by slow growth to natural maturity.