This basic recipe is also delicious made with turkey meatballs, or with added seasonal veggies—try simmering some diced potatoes, cauliflower or zucchini along with the turkey.
By Julie Van Rosendaal
In a large, heavy skillet, heat a drizzle of oil over medium-high heat.
Add the onions and sauté for 5 minutes, until soft. Add the garlic, ginger and about half the cilantro (I use the stems in the curry, then sprinkle the leaves on top) and cook for another minute or two.
Add the chili powder, curry paste, garam masala and cinnamon and let them for a minute in the hot pan, until you have a thick, dark mixture.
Add the turkey and brown the pieces a bit on all sides – don’t worry about cooking them through.
Add the tomatoes and tomato paste, bring to a simmer and cook for 20 minutes, or until the sauce thickens and the chicken is cooked through.
Stir in the cream, season to taste with salt and pepper, and serve hot over rice or with naan.