Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes, Sillylilli and 150ml water. Bring to the boil and bubble for 5 mins.
Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the Spicy Tomato chutney. Scatter with coriander and serve with rice or naan.
Recipe Note
Add Poppadoms with Calder's Kitchen Sillylilli, Spicy Tomato Chutney and Spicy Beetroot Chutney pickle tray as the perfect starter or side.
