Cut the turkey meat into pieces about 1.5 x 1.5 cm (this works best if you put the meat in the freezer for 2-3 hours beforehand). Season the pieces of meat well with pepper and curry and fry them in portions in a little hot oil in a wide saucepan until golden brown and then remove them from the saucepan. Deglaze the roasting set with the remaining oil and vinegar and season with sugar, salt and pepper (makes the vinaigrette). Peel and squeeze the garlic clove.
Clean the leek, using only the white and light green of it. Cut into thin rings and briefly turn them in the hot vinaigrette. Remove from heat and add the fried turkey meat back in. Drain the corn and add it as well, mix everything together well, season to taste and refrigerate, preferably overnight.
For the additional sauce, mix the cream of the salad with the yoghurt and a little curry powder and chill. This is served extra with the salad.
Tip: The salad tastes best when it is well drawn. Therefore prepare the day before if possible.
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