3cupscooked turkey breastskinless, cut into chunks (16 oz)
2cupsreduced-sodium chicken broth
Mix the spices in a small bowl. Set aside.
Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the onions and the frozen bell peppers. Cook, stirring occasionally, until the peppers have defrosted and the onion is tender, about 5 minutes. If using fresh peppers, add a splash of water if the pan gets too dry.
Stir in the garlic, the ginger and the spices, then add the turkey and stir to coat.
Add the broth. Bring to a boil over high heat, then turn the heat down to medium-low and simmer the curry, uncovered, for 5 minutes.
Mix the cornstarch with 2 tablespoons of cold water. Stir the mixture into the curry. Keep stirring until the curry thickens, about 1 more minute. Serve immediately, over rice or cauliflower rice.