• 400 g boneless and skinless turkey breasts
• 1 ½ tsp turmeric
• 1 ½ tsp garam masala
• 1 cup poultry broth
• water enough water to cover turkey breast during cooking

For korma sauce

• 1 medium onion minced
• 1 tsp fresh ginger minced
• 1 clove garlic finely minced
• 1 tsp ground coriander
• 1 tsp paprika or kashmiri chili powder
• ¼ tsp cayenne pepper optional
• ¼ tsp cumin
• ¼ tsp cinnamon
• 4 cardamoms
• ¼ cup tomato paste
• 2 tbsp ground almonds or powdered cashew nuts
• 1 cup low-fat coconut milk
• ½ cup poultry broth

For cauliflower basmati rice

• 1 small cauliflower florets cut in florets
• 1 tbsp oil
• 150 ml coconut milk low-fat, the rest of the 400 ml can
• ¾ cup water
• ½ cup basmati rice
• ½ tsp turmeric

For serving

• fresh cilantro optional
• naan bread optional