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1
Pre-heat the oven to 220 C/ 425 F/ Gas Mark 7. Sprinkle the flour in an even layer in an ovenproof frying pan and place it in the oven for 12-15 minutes until lightly browned.
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2
Meanwhile, as the flour browns, begin cooking the curry. First, take the 2 Knorr Chicken Stock Pots and mix them with a litre of boiling water, stirring until thoroughly dissolved. Set aside.
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3
Now, heat a large, heavy-based casserole dish on the hob. Add in the butter. Once melted, add in the pineapple and sliced apple. Peel and slice in the banana. Add in the chopped onion.
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4
Fry stirring with a spatula over a low heat for around 10 minutes until the fruit begins to break down.
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5
Add in the curry powder, mixing it in well. Cook, stirring, for 2-3 minutes over a low heat. Add in the desiccated coconut and mix in.
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6
Remove the lightly browned flour from the oven and add it into the curry paste mixture, mixing it in thoroughly.
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7
Pour in 250ml of the Knorr Chicken Stock, stirring it so that the paste dissolves into the stock.
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8
Gradually add in the remaining stock, 250ml at a time, stirring in thoroughly after each addition to make sure the sauce is free from any lumps.
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9
Bring to the boil, simmer for 8-10 minutes, stir in the double cream if using.
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10
Using the back of a ladle to press it down, pass the curry sauce through a fine sieve if you wish or liquidise until smooth.
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11
Return the sieved or liquidised curry sauce to the casserole dish. Add in the cooked turkey chunks, bring to the boil, reduce the heat and simmer for 10 minutes until the turkey is heated through.
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12
Garnish with toasted flaked almonds and fresh coriander leaves and serve at once.
