Directions

1Add the oil to a non stick wok or sauté pan, on a medium/high heat

2When the oil is hot, it takes about 30 seconds, add the cumin seeds and stir

3When you smell the aroma of cumin seeds, (won't take long) add the finely sliced onion, salt and stir until they're golden brown (3-4 minutes)

4Add the minced ginger/garlic and green chilli, and cook for 1 minute

5Lower the heat to low and add the dried spices. Turmeric, curry powder, coriander powder, cumin powder and stir into the mixture for 1-2 minutes

6Add the tomato puree and increase the heat to medium after 1 minute add the water and stir

7Once the water has evaporated, it will only take a minute or so, add your chopped turkey meat and coat it all with the curry paste and cook for 5 minutes

8Add the finely chopped coriander, mix and serve.

9I usually serve my left over curry in warmed tortilla wraps with sour cream. It's a different twist, but trust me you'll finish the curry in no time.