Turkey meat is fantastic, it is low in fat, high in protein, flavoursome and also cheap! This curry is so simple it feels like you're cheating, but it's absolutely delicious and could easily become the families preferred option to a friday night take-away! The addition of chickpeas is a fantastic idea, as they are extremely good for you and add a distinct nutty flavour to the curry. I like to serve this recipe with spicy pineapple rice, or plain wild rice. The quantities shown in this recipe serve 4.

Ingredients

• 2 Onions, chopped
• 1 clove Garlic, finely chopped
• 3 cm piece of Ginger, peeled and finely chopped
• 1 Chilli, thinly sliced
• 300g Turkey breast, diced
• 2 tsp Garam masala
• 200ml Chicken stock
• 100ml Coconut milk
• 200g tin Chickpeas, drained
• 4 tbsp Fresh coriander, chopped
• 4 tbsp Yoghurt

Method

1. Lightly fry the onion and garlic for 5 minutes.
2. Add the chilli and ginger and fry for a further 5 minutes.
3. Add the turkey and cook for a further 10 minutes, or until the turkey is browned on the outside and cooked through.
4. Add the garam masala, coconut milk and stock and bring to the boil. Simmer for 15 minutes.
5. Add the chickpeas and simmer for 5 minutes.
6. Remove from the heat and stir through the yoghurt and coriander, just before serving.