This delicious turkey curry has a wealth of fresh spicy flavours, if you like it hot simply add another chilli.
Heat half the oil in a large pan, add the onion, green chilli, ginger and garlic, cook until the onions are a light golden brown.
Add the garam masala and fry for a further 3 minutes. Mix in the lemon juice and leave to cool slightly. Place in a mini processor and whiz into a paste.
Add the remaining oil and return the paste to the pan, add the turkey and toss until coated in the paste.
Add the clotted cream, yoghurt and mint cover the pan and cook for about 30 minutes or until the turkey is fully heated through. Stir in the coriander leaves and season to taste. Serve with rice and naan bread.
Our thanks to Rodda’s Cornish Clotted Cream for permission to use this recipe.