For the turkey curry:
1 onion, chopped
1 stick celery, sliced
1 small red pepper
1 small potato, peeled and diced
700g cooked turkey
15ml ground coriander
10ml ground cumin
10ml ground cinnamon
2.5ml ground turmeric
2.5ml ground chilli
300ml chicken stock
For the mint and coriander raita:
• 200g Greek yoghurt
• 2 teaspoons mint sauce (from a jar) or finely
chopped fresh mint
• 2 teaspoons finely chopped coriander
• Squeeze of lemon (if using mint sauce from a jar
you might not need)
• Pinch of salt to taste
Recipe taken from www.bernardmatthews.com