Merrilees shows us turkey is just as tasty in the summer, sliced and served with her favourite Indian flavours.
Mix the yoghurt, garam masala, garlic and ginger in a bowl, add the turkey and mix really well.
Allow to marinate for a least two hours or preferably overnight.
Heat the sunflower oil or ghee in a wok. Add the onions and cook until beginning to caramelise.
Then add the mustard seeds.
When the mustard seeds begin to pop, add the turkey and plenty of seasoning. Cook rapidly over a high heat for about 2-3 minutes. Meanwhile heat your chapatis or rotis.
To serve, divide the mixture between the four chapattis or rotis, spoon over a little yoghurt and mango chutney. Finish with a few leaves of coriander.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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