Heat a saucepan and add a little
vegetable oil. Fry the onion and garlic
until both are lightly browned. Chuck in
all the spices and let them sizzle for
1 min, then add the coconut milk and
the stock. Allow this to reduce until you
have a thick, rich, creamy, spicy onion
mixture in the pan. Pour into a bowl,
leave to cool, then stir through the
mayonnaise. Can be kept in the fridge
for up to a week.
To make the chapattis, put the flour
and 1 tsp salt into a large bowl. Pour in
the oil and rub into the flour with your
fingertips. Pour in 250ml lukewarm water,
mix to form a firm dough, then knead for
about 10 mins until springy. Place back
in the bowl and leave to rest for 30 mins.
Cut into 8 walnut-size pieces and roll out
into thin discs on a lightly floured surface.
Pan-fry the discs in a dry heavy-based
pan for about 1 min on each side. They
should colour and blister – use a clean
cloth to press flat in the pan while cooking.
To serve, mix the curried mayonnaise
with the turkey. Toast the desiccated
coconut in a dry pan until golden.
Sprinkle over the turkey along with
some coriander, then serve alongside
the chapattis with some tomato, sliced
onion and lettuce, if you like.