I hope you like this fragrant, spicy, indian style stew, I think it makes turkey just that little bit more interesting

Ingredients
3 tbsp extra virgin olive, ghee or grapeseed oil
2 boneless turkey breast, cut into four pieces, dusted with little millet flour, salt, and ground cinnamon
2 star anise
2.5cm/1in cinnamon stick
2-3 green cardamom pods, lightly crushed
4 cloves
1 blade mace
1 green chilli, slit open
20g/¾oz fresh ginger, peeled, sliced into matchsticks
2 medium onions, thinly sliced
8-10 fresh curry leaves
1 tsp ground turmeric
2 tsp ground coriander (black dot)
½ tsp ground black pepper (avoid but optional)
¼ tsp ground cinnamon
400ml/14fl oz almond or pecan milk with meal left in (it should use coconut milk)
10-12 cherry tomatoes

To serve
steamed basmati rice
vegetables of your choice
chopped celery leaves
fresh coriander leaf (cilantro)

Method
Heat one tablespoon of oil in a large pan over a low heat. When the oil is hot, add the breast pieces and fry gently, but do not colour. When the pieces are almost cooked through, remove from the pan and set aside until required. Heat the remaining two tablespoons of oil and add the cinnamon stick, cardamom pods, cloves and mace. Fry until the spices start to crackle, then add the chilli, ginger, onions and curry leaves. Fry the spices and onions for 4-5 minutes, or until onions are translucent. Add the turmeric, coriander, black pepper (if using) and cinnamon powder and continue to fry for 2-3 minutes. Add the milk and heat to a gentle simmer. Add the cooked turkey pieces and the tomatoes and simmer until the meat is completely cooked through. To serve, place a spoonful of basmati rice, seasonal vegetables onto each plate and then place a spoonful of the turkey stew alongside. Garnish with celery and coriander leaf if using.