Preperation – 10 Minutes, Cooking – 25 Minutes
Heat the oil in a large pan and gently sauté the onions, garlic and chillies for 5 minutes. Add curry powder with the flour and continue to sauté for a further 3 minutes.
Gradually stir the stock, bring to the boil then reduce the heat. Add the diced Calcott turkey, cover with a lid and simmer for 12-15 minutes or until the turkey is piping hot.
Stir in the yoghurt, diced Mango and coriander and heat through for 2 minutes before serving with the freshly cooked rice.