Spiced turkey curry

1 tbsp oil 1 onion, finely chopped 1 tbsp yellow mustard seeds 3 tbsp medium curry powder 450g (1 lb) cooked turkey breast, diced 300ml hot chicken stock 300ml creamed coconut Sea salt and black pepper to season

Heat the oil in a large saucepan and add the onion and mustard seeds. Fry over a high heat for 2 minutes. Reduce the heat, add the curry powder and cook for 1 minute.

Add the turkey and cook for 5 minutes. Stir in the stock and simmer uncovered for 10 minutes.

Stir in the coconut cream and simmer for a further 10 minutes and then serve with cooked rice of your choice.