To make the sauce

Peel and chop the ginger, garlic and onion.Heat the 2 tablespoons of oil in the casserole on the hob over a low to medium heat.When the oil is hot add the mustard and cumin seeds, cook for one minute.Add the chopped ginger, garlic and onion and continue to cook until softened.Add the chopped tomatoes and curry paste. Stir well and cook for a couple of minutes.

6.Turn off the heat, cool a little then add the contents of the pan to a processor or blender and blend until smooth.Return the blended sauce to the casserole and stir in the cooked turkey, butter and chicken stock. Cook uncovered over a medium heat for a couple of minutes.Stir in the chopped peppers, tomatoes and garam masala. Place on the lid and simmer for 12-15 minutes until the peppers are tender and the turkey meat is piping hot. (See Cook?s Notes.)Season to taste with a little sea salt.Spoon the yogurt on top of the curry and sprinkle over a generous handful of freshly chopped coriander.Accompany with rice and warm Indian breads.

If you like a hotter curry, add either a fresh chilli or ¼ teaspoon of dried chilli flakes.Always ensure that previously cooked poultry has been stored in a refrigerator and is reheated to a temperature above 75°C (165°F).