Melt butter in a large skillet over medium heat. Add onion, ginger and garlic; sauté until onions are soft, about 10 minutes.
Add apple, then flour, curry powder and sauté for 2 minutes.
Gradually stir in broth. Add cider, cream, chutney, tomato paste and raisins. Reduce heat to medium-low and simmer for 15 minutes.
Add turkey; season; stir until heated through, about 2 minutes. Serve over rice. Sprinkle with cilantro.