Marinate the turkey pieces with the sugar-free low-fat yogurt, the lemon juice and curry powder, for no less than an hour and no more than overnight. Place some seed oil in a pan and soften the chopped onion and half a clove of garlic, crushed. When golden brown, add the curry, the fresh chilli pepper cut into rounds and the chopped ginger.

Cook for 15 minutes, adding hot water and leaving it to evaporate. Once the water has evaporated, add the marinated turkey and brown well for 20 minutes until cooked. Wait for half an hour before serving along with basmati rice flavoured with spices.