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Heat the oil in a pan; add the cloves, bay leaves, star anise, cinnamon stick and cumin seeds.
As the spices crackle in the heat, add the sliced onion and a pinch of salt, sauté until golden brown in colour.
Stir-in the ginger, garlic and chilli, sauté for 2 minutes or until cooked.
Add the turmeric, coriander, black pepper and garam masala powders and sauté for 1 minute before adding the tomatoes.
While stirring, bring to simmer and cook for further 2-3 minutes and then add coconut milk and simmer for further 2-3 minutes. Check for seasoning.
When ready to serve, stir in turkey into the sauce and heat for a minute and add rice and mix lightly with a rice fork.
For the raita:
Whisk the yoghurt and mix in rest of the ingredients and serve chilled.
Garnish with chopped coriander leaves and serve with cucumber raita.
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