Delicious Crock Pot Turkey Curry With Currants |
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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 8 |
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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:
3 -3 1/2 lbs turkey thighs, skinned |
1 large onion, thinly sliced |
1 red bell pepper, seeded and sliced |
2 garlic cloves, minced |
1/2 cup dried currant |
1 (14 1/2 ounce) can diced tomatoes |
1 tablespoon curry powder |
1/4 teaspoon ground red pepper |
2 tablespoons cornstarch, blended with |
2 tablespoons cold water |
1/4 cup chopped roasted salted almond |
salt, to taste |
Directions:
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.
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