Curried Turkey With Currants Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1 large: onion, thinly sliced,
1 medium: bell pepper, seeded/sliced,
2: garlic, minced,
1 tablespoon: curry powder,
1/3 teaspoon: cayenne pepper,
1/2 cup: dried currants,
2: turkey thighs, skinned 3-3 1/2 lbs, total
1 can: diced tomatoes (14+ oz),
2 tablespoon: cornstarch blended with 2 tb. cold, water
1: salt,
1/4 cup: almonds, chopped,roasted, salted,
Directions:
In a 4 quart or larger electric slow cooker, combine onion, bell pepper,
garlic, curry powder, red pepper and currants. Rinse turkey, pat dry and
arrange on top of onion mixture. Pour in tomatoes and their liquid. Cover
and cook at low setting until turkey is so tender it pulls from bones when
prodded with a fork (8-10 hrs).
Carefully lift out turkey and let stand until cool enough to handle.
Meanwhile, skim and discard fat from cooking liquid, if necessary; then
blend in cornstarch mixture. Increase cooker heat setting to high; cover
and cook, stirring 2 or 3 times, until sauce is thickened, about 15 more
minutes.
Remove and discard bones and fat from turkey; tear meat into bite size
pieces and stir into sauce. Season to taste with salt; sprinkle with
almonds.
"Tomatoes and red bell pepper bring a tart-sweet flavor and rosy hue to
this mild curry. Serve it with hot cooked rice, either brown or white."
Source: Sunset Crockpot Cookbook
Yield: 8 servings
Source from luhu.jp
garlic, curry powder, red pepper and currants. Rinse turkey, pat dry and
arrange on top of onion mixture. Pour in tomatoes and their liquid. Cover
and cook at low setting until turkey is so tender it pulls from bones when
prodded with a fork (8-10 hrs).
Carefully lift out turkey and let stand until cool enough to handle.
Meanwhile, skim and discard fat from cooking liquid, if necessary; then
blend in cornstarch mixture. Increase cooker heat setting to high; cover
and cook, stirring 2 or 3 times, until sauce is thickened, about 15 more
minutes.
Remove and discard bones and fat from turkey; tear meat into bite size
pieces and stir into sauce. Season to taste with salt; sprinkle with
almonds.
"Tomatoes and red bell pepper bring a tart-sweet flavor and rosy hue to
this mild curry. Serve it with hot cooked rice, either brown or white."
Source: Sunset Crockpot Cookbook
Yield: 8 servings
Source from luhu.jp