Turkey in Spiced Yoghurt

gluten-free dairy-free


450g (1 lb) cooked turkey, cut in to strips
15g (1/2 oz) dairy-free margarine
1 onion, peeled and finely chopped
2 1/2 (2 1/2 teaspoons) garam masala
1 x 2.5 ml spoon (1/2 teaspoon) turmeric
15g (1/2 oz) gluten-free flour 
tiny pinch of xanthan gum
300ml (1/2 pint) chicken stock
1 x 15ml spoon (1 tablespoon) lemon juice
1 eating apple, peeled, cored and diced small
1 x 15ml spoon (1 tablespoon) mango chutney
2 x 15ml spoons (2 tablespoons) desiccated coconut
300g (10 oz) dairy-free yoghurt

What to do:
  1. Melt the dairy-free margarine in a pan and sauté the onion and spices for 5 minutes.
  2. Add the turkey and fry for another 5 minutes.
  3. Sift the xanthan gum with the gluten-free flour.  Add to the pan by sprinkling over the meat and cook for 1 minute, stirring all the time.
  4. Gradually stir in the stock and the lemon juice.  Bring to the boil, then gently simmer until thickened and smooth, stirring all the time.
  5. Add the remaining ingredients and simmer gently for another 10 minutes.
  6. Serve with brown or white rice.