Ingredients

· Sunflower oil

· 1 onion

· 3-4 garlic cloves

· 1 piece of ginger

· 3-4 red chillies

· 1 teaspoon cumin seeds

· 1 teaspoon ground coriander

· ½ teaspoon paprika

· ½ teaspoon ground turmeric

· ½ teaspoon whole spice mix

· 1 tablespoon tomato puree

· 400 g chopped tomatoes

· 1 tablespoon mango sauce

· 100 ml double cream

· 2 tablespoons yogurt

· 600 g roasted turkey

· Chopped coriander, toasted flaked almonds, steamed rice and garlic breads, to serve

Method

Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 minutes until golden brown. Stir in the garlic and ginger paste, red chillies and all the spices, and cook for about two more minutes until the mixture resembles a paste. Stir in the tomato puree or chopped tomatoes and mango sauce, and bring to a simmer. Cook for a further 10 minutes. Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the roasted turkey chunks and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds, and serve with the rice and garlic breads on the side.