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Curried Turkey with Currants

1 lg Onion, thinly sliced
1 md Bell pepper, seeded/sliced
2 Garlic, minced
1 tb Curry powder
1/3 ts Cayenne pepper
1/2 c Dried currants
2 Turkey thighs, skinned, 3-3 1/2 lbs total
1 cn Diced tomatoes (14+ oz)
2 tb Cornstarch blended with 2 tb. cold water
Salt
1/4 c Almonds, chopped, roasted, salted


In a 4 quart or larger 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.

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