Photo: Dan Jones
Heat the oil in a large, deep heavy-based frying pan. Add the cinnamon, cardamom pods and cloves and leave them to sizzle for a few seconds. Add the onions and fry them gently for 5 minutes until soft and golden. Add the garlic and ginger and fry for 1 minute, then add the curry powder, chilli powder and turmeric and fry gently for another minute.
Add the tomatoes, coconut milk, sugar, curry leaves, green chillies, if using, and a little salt. Cover with a lid; simmer gently for 20 minutes.
Uncover, add the coconut cream and the cooked turkey, recover and simmer for 5 minutes until piping hot. Stir in the lime juice and serve sprinkled with coriander.
Kitchen secret: if you prefer your curry less spicy, leave out the green chillies. Serve with steamed basmati rice.