Delicious Crock Pot Turkey Curry With Currants
Another winner from the Sunset Crockery Cookbook. I'm eating it right now; it's soooo good. It's a very mild curry and a little bit sweet. It's more like a comforting mild turkey stew than what I usually think of when I think of curry.
Ingredients
8 serv.- turkey thighs↗3 - 3 1⁄2 lbs
skinned
- onion↗1
large, thinly sliced
- red bell pepper↗1
seeded and sliced
- garlic cloves↗2
minced
- dried currant↗1⁄2 cup
- diced tomatoes1 ounce
can
- curry powder↗1 tablespoon
- ground red pepper↗1⁄4 teaspoon
- cornstarch↗2 tablespoons
blended with
- cold water2 tablespoons
- chopped roasted salted almond1⁄4 cup
- salt↗
to taste
Step-by-step instructions
- 1
Combine onion, pepper, garlic, curry powder, red pepper and currants in crock pot.
- 2
Rinse turkey, pat dry and arrange on top of mixture.
- 3
Pour in tomatoes.
- 4
Cook on low for 8 to 10 hours, until meat can easily pull away from bone.
- 5
(If a thick sauce is desired: lift out turkey and let stand. Skim fat from mixture. Blend in cornstarch mixture. Cook on high for 15 minutes, or until sauce is thickened, stirring 2-3 times.) Remove bones and fat from turkey.
- 6
Tear meat into small pieces and stir into sauce.
- 7
Add salt to taste, sprinkle with almonds.
- 8
Serve over rice.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App