Turkey or Chicken Dopiaza
As with most curries it is totally scale-able depending on how many you want to feed. It's a recipe for chicken dupiaza really but I have modified it for cooked turkey.
3 tablespoons of vegetable oil
2 onions - one finely chopped and one rough chopped
Garlic - as much as you dare/like - cloves chopped or you can use dried if handier
Fresh ginger - around 2cm - peeled and chopped
2tsp - ground coriander
1tsp - cumin powder
1/2 tsp turmeric
1.5 tsp hot chilli powder (if 'hot' powder, use with caution depending on how hot you like curries. Maybe try 1 tsp for your first attempt)
As much turkey as you want. I cut it up into small pieces approx an inch/2 inches by an inch wide long. Dark meat is better than breast but either does fine. I finish off any dark meat we have first and top up with white.
A tin of chopped toms - or two if you prefer it more tomato-y or more runny or if you are feeding more than 2 people.
300ml of chicken stock
1 tsp of garam masala
Handful of fresh coriander finely chopped
Fry up the onions in a large saucepan until turning golden brown.
Add the garlic and ginger and fry for 1-2 mins
Add the ground coriander, cumin, turmeric and chilli powder and stir well and cook for 1-2 mins
Put in stock and tinned toms and bring to a good bubble
Add the turkey and gently heat for 30 mins. Lid off to reduce the stock etc but experiment with the lid on/off to get it as runny or sticky as you like.
A minute from the end add the garam masala and fresh coriander; stir and serve after a minute.
NB: If you fancy it using fresh chicken, just put that in and cook it fully before you add the stock and tomatoes.