In large skillet, sauté onion, ginger and spices (turmeric and curry power) over medium heat for 3 minutes. Add the turkey to brown the meat well. Add tomato paste, coconut milk, raisins and pistachios. Simmer on low heat for about 10 minutes.
Meanwhile, mix the ingredients of the yogurt and sour cream sauce. Reserve in the refrigerator.
Grill the naan bread in the oven at 400 F for 2 minutes. Garnish with turkey mixture and fresh coriander leaves. Serve with the yogurt sauce.
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