- Heat the oil and goat's butter in a deep saucepan and stir in the onion. Season and cook over a medium heat for 5min until starting to colour. Turn down the heat and add the ginger, garlic and chilli. Cook for another 2 minutes. Stir in the cumin, garam masala, ground coriander, onion seeds and turmeric. Cook for a further 5 minutes.
- Stir in the chopped tomatoes, chicken stock, coconut and goat's milk, bring to the boil. Turn the heat down and simmer for 20min, stirring occasionally. Stir in the shredded turkey and chickpeas and cook for another 20min.
- Season and serve with naan. (Try our naan bread recipe)