Leftover Turkey Curry LIKE A CHEF 🦃

[@Megadextrious]

Oh my goodness that looks heavenly 😍I love a good, fulfilling and hearty curry, that’s more sweet and not too spicy 🥵. I’d add more coriander too just because I love the stuff 😋 Also kudos for not shying away from the msg, that stuff is magic powder 😅

[@HTP_]

Have you got a written recipe with some rough quantities? Thanks! 👨‍🍳

[@wtsang1]

A recipe is only a guideline - Marco Pierre white. honestly just give it a try, taste as you cook, and let your palette decide that's cooking you'll make mistakes and have success along the way.

[@FallowLondon]

Ask and you shall receive 🎁 - 2 Onions, finely sliced - 2tsp Fenugreek - 0.5tsp Whole cumin - Itbsp Whole coriander - Itsp Mustard seeds - 6 cloves garlic, roughly chopped - 5cm Whole ginger, roughly chopped - 100ml Vegetable oil - 1sp Cardamon pods - 1.5tsp Garam masala - 15 u cue owe, m r with white - 3tbsp Tomato puree onion - 400ml Coconut milk - 400ml Chicken stock - 1tsp MSG - Leftover turkey breast and leg, roughly chopped. - 4 Kaffir lime leaves Heat oll in a large saucepan on a low heat and add your onions. Cover and leave to caramelise, stirring frequently. 2. In a separate pan, toast your whole spices until golden and fragrant. In a blender, combine garlic, ginger and toasted spices with your oil to form a smooth paste. 3. Once onions are caramelised, add your cardamon, ground spices, curry paste and tomato puree and cook until fragrant. 4. Stir in your chicken stock, coconut milk ite and msg. Simmer on a low heat for 15 minutes. 5. Add kaffir lime leaves and turkey to the sauce and allow to heat through for a further 15 mins. 6. Stir in chopped coriander and add sugar to taste.

[@HTP_]

@@FallowLondon Thanks guys! Looks amazing 😍

[@Defia1]

What’s u cue owe mr with white ???? Never seen that in a pantry ??

[@dom4534]

@@FallowLondonTop Man! 👍

[@Cian-nt8zv]

Genuine question. What's the point in chopping the garlic and ginger if it's being blitzed?

[@kiarraburd]

from personal experience, it helps it to break down the pieces faster and there's a better chance the items will be finished blending at the same time instead of leaving chunks

[@Cian-nt8zv]

@@kiarraburd Makes sense thank you

[@hizaruasuma5689]

Gosh, I'm salivating! Looks fabulous and must be delicious.

[@mattgoulden4779]

FINALLY a Michelin star place doing summat I ALREADY knew lol

[@graefx]

I did this too! It made me want to get another turkey and make more.

[@lokevinsenjaya927]

Owhh..shoulda watch this last week..had half turkey and dint know what to do. This, looks very nice

[@emanueljohnpsathas8474]

Hey what is this pot? I really want to get one but not sure what brand/make it is

[@villanuk2394]

which toasted spices are required?

[@UKbeats]

Ask and you shall receive 🎁 - 2 Onions, finely sliced - 2tsp Fenugreek - 0.5tsp Whole cumin - Itbsp Whole coriander - Itsp Mustard seeds - 6 cloves garlic, roughly chopped - 5cm Whole ginger, roughly chopped - 100ml Vegetable oil - 1sp Cardamon pods - 1.5tsp Garam masala - 15 u cue owe, m r with white - 3tbsp Tomato puree onion - 400ml Coconut milk - 400ml Chicken stock - 1tsp MSG - Leftover turkey breast and leg, roughly chopped. - 4 Kaffir lime leaves Heat oll in a large saucepan on a low heat and add your onions. Cover and leave to caramelise, stirring frequently. 2. In a separate pan, toast your whole spices until golden and fragrant. In a blender, combine garlic, ginger and toasted spices with your oil to form a smooth paste. 3. Once onions are caramelised, add your cardamon, ground spices, curry paste and tomato puree and cook until fragrant. 4. Stir in your chicken stock, coconut milk ite and msg. Simmer on a low heat for 15 minutes. 5. Add kaffir lime leaves and turkey to the sauce and allow to heat through for a further 15 mins. 6. Stir in chopped coriander and add sugar to taste.

[@jasonallen122]

Just curious does fallow do any pasta dishes rague or fallows spaghetti and meatballs would be interesting love the content

[@trex70]

MSG works best in combination with Salt.

[@bambon6184]

Msg is literally salt with amino acids

[@trex70]

@@bambon6184 you may try water with salt and water with msg. then combine it. Taste them all,and you will se a huge different.

[@Will140f]

The sauce looks bangin. 10/10. Turkey however is a garbage bird. Chicken, duck, partridge, pheasant, you name it - all far better than turkey.

[@granitesevan6243]

Chicken aside, if you waste quality meats like those in a curry, then you deserve a kick in the nads/foof

[@doctasandwich]

that looks sick❤

[@Jack-hv3uj]

What was in the bottom of the pan before you put in the onions? (stock?)

[@Cranndaddy]

Think it’s just oil mate

[@Jack-hv3uj]

@@Cranndaddy yeah thinks so too, was just wondering why it had a yellowy hue to it though, especially as in his recipe and video he doesn't add the turmeric till later... Perhaps it's my blue light filter, but can you see the yellowish hue in the pan aswell? Perhaps canola oil? Personally I only use extra virgin olive oil, but do at times add spices to my oil before frying / sweating onions

[@telurik9183]

@@Jack-hv3ujit’s possible it might’ve been ghee or clarified butter which is traditionally used in Indian curry recipes.

[@theweirdclasher3955]

Please make a fallow cookbook

[@majikp24]

Where are the chilllllies

[@Roheryn100]

Sigh… Go for it.

[@Kratos-005]

I mean you can actually make it spicy if that’s what you prefer. You don’t need to follow this recipe exactly. Make it how you would like it at home. Put a bit of spice in it as well if you want. Feel free my friend.

[@mioszm2957]

Thanks chef!!!

[@seiteki4672]

How much sugar 😂

[@liammichael.1202]

That’s what I was thinking, he was talking about caramelised onions to make it sweet. Not the 500 grams of sugar 😂😂

[@PeteBrooksbank]

Moment I saw MSG going in I knew the comments would be full of "experts" 😂

[@babz7051]

What is it

[@NikosPer]

@@babz7051 a hormone disruptor and many more things...

[@Shaf1ur]

Is their a recipe for the rice on the channel? Can't find it😅

[@MrAndywear]

Seems like most of the people deathly against msg have no idea what it is.

[@npvuvuzela]

You’re absolutely correct. Being afraid of MSG is a opinion that’s inherently rooted in ignorance

[@JM91x]

Can’t blame them. I don’t trust anything related to china now a days. Especially after the brought the world to a halt because they couldn’t keep their viruses in the lab.

[@Telukin]

What if they found out that coconut milk is full of dihydrogen monoxide? :D

[@ElDuardo01]

Amazing!

[@two8250]

One way to make your curry proper south Asian as a spice called “Kashmiri Bazaar”

[@UKbeats]

Is that kashmiri chilli powder or something different

[@shakhster8382]

interesting take

[@onlyweatherlol93]

We'll have some of that 😏

[@Leejlal]

Bay Leaves + Curry 👨🏾‍🍳

[@staffykclips]

Half the curry flew off the spoon

[@endive1960]

Msg? Really!

[@hansenbee123]

If u got left over turkey u 100% aint norwegian...i`d finish 1 whole turkey myself..all alone.

[@secj134]

Msg?

[@tighthead03]

What are the toasted spices?

[@ayeready6050]

Fenugreek seeds Mustard seeds Cumin seeds Coriander seeds

[@frankcastle5737]

Molé is where the flavor is at with a few ingredients 😂

[@spaceshipable]

What spices?

[@UKbeats]

Ask and you shall receive 🎁 - 2 Onions, finely sliced - 2tsp Fenugreek - 0.5tsp Whole cumin - Itbsp Whole coriander - Itsp Mustard seeds - 6 cloves garlic, roughly chopped - 5cm Whole ginger, roughly chopped - 100ml Vegetable oil - 1sp Cardamon pods - 1.5tsp Garam masala - 15 u cue owe, m r with white - 3tbsp Tomato puree onion - 400ml Coconut milk - 400ml Chicken stock - 1tsp MSG - Leftover turkey breast and leg, roughly chopped. - 4 Kaffir lime leaves Heat oll in a large saucepan on a low heat and add your onions. Cover and leave to caramelise, stirring frequently. 2. In a separate pan, toast your whole spices until golden and fragrant. In a blender, combine garlic, ginger and toasted spices with your oil to form a smooth paste. 3. Once onions are caramelised, add your cardamon, ground spices, curry paste and tomato puree and cook until fragrant. 4. Stir in your chicken stock, coconut milk ite and msg. Simmer on a low heat for 15 minutes. 5. Add kaffir lime leaves and turkey to the sauce and allow to heat through for a further 15 mins. 6. Stir in chopped coriander and add sugar to taste.

[@skar5541]

Spices?

[@normaleverydayman7004]

Added potato and carrot for more portion

[@alistairmills7608]

Is not using a Turkey for a Curry a Crime ?

[@Veetina]

Why the sugar ?

[@ChefEza_]

Fuiyooooohhhh

[@rolerigneelo8198]

What is msg, it's a salt?

[@keith2056]

I don't know about the sugar chef. You have enough from the onions and tomatoes . That's kinda a no no But it looks good. Nice job.

[@SuperKendoman]

Sugar helps to give the dish a more full flavour than just saltiness. I do that for most of my stir fries too

[@majikp24]

This is the fallacy of British cooking. Do not know how to use sugar in savoury food. Pasta sauces in Italy will have sugar. Curries in Sri Lanka or India will use jaggery.

[@claremontcowboy7409]

Condescending Keith strikes again.

[@Chef2647]

Isn't is indian chicken korma😂

[@GeNo13GX]

Hi was wondering what’s the purpose of sugar in this recipe ?

[@104ist]

sugar is, rather famously, a sweet ingredient. so the purpose is to add sweetness to the dish. very common addition to curry to offset things like the heat of the spices and richnesss of the coconut milk and bring a nice additional dimension.

[@Devvbot]

Flavour lol

[@watchingvideos9871]

Anyone have the exact recipe

[@danielhendry8376]

It’s above

[@nadi359]

It looks really good. But I wouldn’t add the MSG and sugar.

[@snitox]

Please remove the cardamom right before serving.

[@biggiebaby3541]

Curry, what's the deal with you English and curry? So awful!

[@SuperKendoman]

I like to add chocolate or a bit of apple in near the end too

[@fabe61]

Why? Apple and chocolate in a South Asian-style curry?

[@chrislawless3846]

​@@fabe61why not? Do whatever the fuck you want. That's the fun of cooking

[@azbeaux]

Nooooooooo!

[@matthewchaloner5453]

And MSG

[@jaggola9765]

Chicken stock!? My ancestors are crying right now!!

[@thebenevolentsun6575]

Turkey would have been used by your ancestors either lol

[@npvuvuzela]

It’s an Anglo take on curry. Don’t take it so seriously

[@molliemicrobe]

This looks super delicious!! Might want to call them Makrut limes instead, though. The name you used is a deeply offensive racial slur used to refer to black South Africans, although the origin is disputed, and it likely derives from an ethnic group in Sri Lanka rather than the slur. It's still a good idea to avoid it so as not to potentially cause offense. Prettt much every chef I know online and irl refers to them as Makrut limes instead

[@jammerthegreat]

Doesn't need the msg

[@chrislawless3846]

Nothing NEEDS anything. Msg is just a flavour enhancer exactly like salt. You're clearly old, I think it's your bedtime.

[@rossmacpherson808]

@@chrislawless3846you autistic or sum?

[@tilerman]

Why not exactly?

[@chleecetv6062]

Chef creates new… You are a cook or a reheater sir. Don’t confuse yourself please.

[@toughlikerocks]

I reheated your mom last night

[@freddiemercerful]

MSG??? Why are you adding that rubbish?

[@davidz2690]

Rubbish😂 what

[@dann5480]

Every chef is deep down in their heart, a caged woman.

[@n1knak]

Cool story, bro, do you want a blue peter badge

[@dann5480]

@@n1knak no, you keep it lady.

[@n1knak]

@@dann5480 tell me you’re an incel without telling me you’re an incel

[@dann5480]

@@n1knak Haha keep projecting.

[@handypda]

All was good then you had to add tomato purée, what?

[@Hugo3449]

why msg i dont get. cant you make it tasty without msg?

[@SCORP1ONCHIK1]

Its not real Turkish carry 😅

[@georgesofocleous943]

Msg 🤦‍♂️🤦‍♂️🤦‍♂️

[@dnmurphy48]

Without quantities and timngs its not much use.

[@psyick9543]

Well. If you can cook already it’s pretty easy.

[@davidz2690]

Quantities and timings😂 use your fucking brain bellend

[@JohnJones-v9q]

Monstrosity...no need for half them ingredients 😂😂😂😂😂

[@JohnJones-v9q]

*SUGAR wtah

[@Weazla-]

Yeah, then he makes it a third coriander so half the population can't eat it

[@JohnJones-v9q]

@@Weazla- I've watched my pops make every type of curry the proper way.... its all mixed up but the sugar is a no no.... apart from this I really enjoy their content

[@abhirupan7630]

⁠@@Weazla-most curries have coriander powder in them anyway

[@davidz2690]

@@abhirupan7630coriander seeds and leaves are different…

[@bonzo2056]

Why msg ?

[@BrandonMSwan]

extra umami is good

[@chrislawless3846]

Why not?

[@PeteBrooksbank]

Because it makes stuff taste even better.

[@balboughan7826]

Nasty

[@matthewchaloner5453]

Sorry chef but it's not cool putting sugar in a curry

[@majikp24]

This is the fallacy of British cooking. Do not know how to use sugar in savoury food. Pasta sauces in Italy will have sugar. Curries in Sri Lanka or India will use jaggery.

[@Bobble86]

​@@majikp24 No, it's the way recipes alter depending on location. Food is much more freeform and evolving than you think

[@PeteBrooksbank]

Japanese curry is loaded with sugar. Thai curries also use sugar...

[@majikp24]

@@Bobble86traditional British savoury dishes do not use sugar. Hence many people here in England think sugar is only for desserts. That’s my point

[@andiparker3733]

MSG??

[@n1knak]

Stop using msg in your cooking. You guys are excellent chefs, there is literally no need to use artificial flavour enhancers in your recipes. MSG serves its purpose in processed foods, as a respected chef please stop this trend of using some dodgy white powder that is made in a lab when you have an abundance of quality produce in front of you.

[@mattseaton3521]

Absolutely hilarious to be telling decorated chefs what not to use in their cooking. You complete nobody.

[@ITFC45]

Shut up

[@alexhartley2069]

What's dodgy about msg?

[@fabib2031]

You have no idea what msg is about then. You can say the same about salt. Why should you use salt? It only enhances the flavor. Msg is comparable to salt but msg enhances umami flavor. Just like salt there is a healthy amount which is not some artificial shit. It is mostly produced from algae. But if you don't trust the white powder just use some dried mushrooms which are finely grinded. Kinda the same like msg. But there are a lot of studies that show that msg is not a bad seasoning. It just got a bad reputation in around the 2000s for no reason....

[@chrislawless3846]

@n1knak you have absolutely no idea what you are talking about mate.

[@Steve-tq5ei]

Lost me at msg

[@chrislawless3846]

Hahahaha. Go to bed grandpa, and don't forget to take your vitamins.

[@MFWb00bi3s]

Kaffir...? 😅😅 Oh no oh no

[@lotemsella3170]

What a racist!

[@WomanofZion-y4w]

Msg is very unhealthy for you. Why not use just regular Celtic, sea or iodine salt

[@subtleusername5475]

coconut milk shows this is for neanderthals