Heat the oil in a large saucepan or wok and fry the onion for 8–10 minutes over a low heat, until it is soft and golden.
Add the ginger, garlic, chilli and spices to the pan and stir-fry for 1 minute. Pour in the measured water and the tomatoes, bring to the boil, reduce the heat a little and simmer for 5 minutes. Season with salt and pepper to taste, then stir in the turkey cubes.
Cover and simmer gently for 10 minutes, until piping hot. Remove from the heat, then stir in the yogurt, lime juice and coriander leaves. Serve with extra lime wedges and naan bread, if liked.