If making the dish a day ahead omit the apricots and add them just before reheating. Serve with cooked basmati or brown rice and raita (a cooling cucumber and yogurt salad).
- In a large deep saucepan heat oil over medium heat; add garlic and onions. Cook and stir 3-5 minutes or until softened.
- Stir in turkey, turkey stock, apple, curry and cumin. Bring to a boil, cover and reduce heat. Simmer about 1 hour or until turkey is tender.
- Add apricots; mix starch and water together until smooth and stir into turkey mixture. Cook, stirring constantly until thickened. Garnish with chopped parsley or cilantro.