Kruidige curry met kalkoen

Transfer the turkey to an oven dish. Add half each of the garlic and ginger paste, along with the yoghurt, white wine vinegar and a drizzle of olive oil. Add (per person) a teaspoon of garam masala, then add a pinch of salt and mix well to combine. Cover the oven dish with aluminium foil and allow to marinate in the fridge. Chop the onion and dice both the bell pepper and the tomato.

Heat the butter and a drizzle of olive oil in a frying pan over medium heat. Fry the onion and bell pepper for 3 - 4 minutes, then add the tomato and the rest of the garlic and gingerpuree and fry for 1 more minute. Stir in (per person) half a teaspoon each of garam masala and ground coriander. Fry for 1 more minute, then stir in the passata and allow to cook for 10 - 15 minutes. Meanwhile, take the turkey out of the fridge, remove the foil and then bake the turkey in the oven for 10 - 15 minutes, or until done.

Transfer the rice to the saucepan, add a pinch of salt and boil for 12 - 15 minutes, covered, then drain and set aside without the lid.

Stir the coconutmilk into the sauce. Season to taste with salt, then transfer the turkey to the sauce and allow to cook gently for 3 - 4 minutes over a low heat.