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If turkey's good enough for Marco Pierre White, it's good enough for us. The chef is backing new campaign Change Your Meat, Not Your Menu to encourage us to eat more of the lower-fat poultry.

Serves 4

Ingredients
45ml vegetable oil
1 onion, chopped
1 stick celery, sliced
1 small red pepper
1 small potato, peeled and diced
700g diced turkey breast meat
15ml ground coriander
10ml ground cumin
10ml ground cinnamon
2.5ml ground turmeric
2.5ml ground chilli
1 chicken stock cube
300ml boiling water

To accompany – fresh chutney
Quarter of an onion, chopped
1 medium tomato, chopped
1 small bunch fresh coriander, chopped

Method
Heat vegetable oil in a heavy pan, add onion, celery, pepper and onion. Stir and soften for four to five minutes.

Add the turkey and stir in the spices. Crumble in the stock cube, add the water and cook for 35-40 minutes.

To make the fresh chutney, simply combine onion, tomato and coriander. Serve with rice, naan and yoghurt.