Christmas Turkey Curry

Ingredients
Nut paste
150ml cashew nuts
3 cloves garlic, crushed
2 inch fresh ginger piece, crushed
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
100ml cold water
1 chicken stock pot
Curry
1 tablespoon butter / 2 tablespoons olive oil
1 medium chopped onion
1 tablespoon ground coriander
1 tablespoon ground cumin
4 whole clove
1 tablespoon smooth cranberry sauce
75ml greek yoghurt
Handful of dried cranberries
200g jar of chestnuts (whole)
480g turkey breast in chunks
165ml coconut milk

Method
1. Blend nut paste ingredients to a smooth paste
2. Heat butter and oil and fry off onion with cloves until tender, add coriander and cumin and cook for another couple of minutes
3. Add the nut paste, yoghurt and cranberry sauce / dried cranberries and cook for a further 10 minutes.
4. Stir in the turkey breast and chestnuts and simmer until meat is tender - add in coconut milk and warm through before serving.

Status
Made once - needed more 'curry' so have upped quantities - hopefully should be ok for Christmas day!