Method

For the curry:

1. In a saucepan heat the oil and cook the onions, garlic and lemon grass for 30 seconds on a high heat
2. Reduce the heat and mix in the curry powder and tomato purée
3. Cook for another 30 seconds, then finish making the sauce by adding the coconut milk, ginger, mango chutney and sweet chilli and season to your liking with salt and cracked black pepper
4. Rip in the turkey and allow to heat through for 2 to 3 minutes

For the rice:

1. Place all the ingredients into a pot with a lid and bring to the boil rapidly
2. Turn down the heat and allow to simmer for 8 to 10 minutes until light and fluffy
3. Remember to remove the cardamom and star anise once cooked. They should sit at the top of the rice once cooked

For the naan bread:

1. Sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil
2. Make a well in the centre of the flour mixture and pour in the liquid mixture
3. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the "well", to make smooth, soft dough
4. Knead well for 8 to 10 minutes, adding a little flour if the dough is too sticky
5. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10 to 15 minutes
6. Form the dough into five balls. Roll the dough balls out quite thinly into your preferred shape
7. Now on a dry frying pan on a medium heat place the naan breads on and cook on each side for a minute until lightly brown
8. Once cooked brush them with olive oil and sprinkle on your preferred topping, such as rosemary