Set out ingredients. Then melt the butter in a large skillet and add the curry powder, stirring for 2 minutes.

Add the chopped onion and stir frequently, cooking until soft and translucent.

Add the flour, turmeric, pepper and ginger. Stir vigorously to avoid large clumps.

Add chicken broth and pineapple. Mix well until there are no visible clumps of flour. Bring to a boil, lower the heat, and simmer, uncovered, for 5 minutes.

Stir in the diced turkey to coat all the pieces well.

Cover the mixture and simmer for 10 minutes, or until heated through.

Add the lemon juice and stir. Garnish with fresh herbs if using. Serve over hot cooked rice and enjoy.