Sri Lankan Turkey Curry

• 1 pound cooked turkey coarsely chopped
• 1/2 onion sliced and rinsed
• 1 tablespoon coconut oil
• 2 curry leaves
• 2 garlic cloves
• 1 teaspoon minced ginger fresh
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/4 teaspoon fennel seeds
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 tablespoon vinegar
• 1 tomato diced
• 2 cardamom pods
• 1/2 teaspoon cinnamon
• 1/2 stalk lemon grass
• 1 cup coconut milk
• 1/4 teaspoon fresh cilantro chopped
• 1 cup cranberries whole or jellied
• 2 tablespoons cilantro chopped
• 1/2 white onion diced and rinsed
• rice or naan, to serve

1. In a large saute pan, add the coconut oil, onion, garlic and ginger, and cook until translucent, about 5 minutes. Add the tomato, spices, lemongrass and curry leaves and toast about 2 minutes. Add the coconut milk, vinegar and turkey, stir to coat, and cook until all warmed through, about 10 minutes.
2. Meanwhile, in a small bowl, mix together the cranberry sauce, remaining onion and 2 TB cilantro. Mix until thoroughly combined.
3. Add the cilantro and serve over rice with a dollop of the chutney.

onion, coconut oil, curry, garlic, ginger fresh, turmeric, chili powder, coriander, cumin, fennel seeds, paprika, salt, vinegar, tomato, cardamom pods, cinnamon, lemon grass, coconut milk, fresh cilantro, cranberries, cilantro, white onion, rice

Taken from www.yummly.com/recipe/Sri-Lankan-Turkey-Curry-1382323 (may not work)