Crock Pot Curried Turkey
- Ready In:
- 29mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1 (28 ounce) can crushed tomatoes, with juice
- 1 (15 ounce) can tomato sauce (2 cups home made)
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 granny smith apples or 2 pippin apples, chopped
- 1 green bell pepper, chopped
- 1⁄2 cup raisins
- 1⁄2 teaspoon fresh ground black pepper
- 1 -2 tablespoon curry powder, to taste
- 1⁄2 teaspoon ground ginger
- 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes, to taste
- 3 skinless turkey thighs, defatted
directions
- ***SideBoys*** grated hard boiled Eggs, some seperate the whites and yolks, some do not.
- crumbled crisp Bacon, Chutneys, hot and tart or mild and sweet, as with most things home made is best.
- Scallions, finely chopped, mostly whites plus a little green.
- chopped nuts, Peanuts, Cashews, Almonds, what have you. Mix amd match.
- very small Pineapple pieces, toasted Coconut, sliced Banana, sauted in olive oil with a bit of Garlic, Pickled Jalapenos, finely minced, remove the seeds to reduce the heat if you chose.(I suffer from JDS-- Jalapeno Deprivation Syndrome) I must constantly nibble on them or I suffer badly.
- ***NOTE***After handling chilies wash your hands with cold water and Baking Soda to nutralize the acids in the juices. You can flush your eyes with this mixture if you inadvertently get juice in them. Flush with cold water when through.
- Put everything except the Turkey and the Side Boys in the crock pot, Mix well.
- Submerge the thighs in the pot.
- Cover and cook on low heat for 4 hours.
- Carefully lift out the thighs, cool to handling temperature, debone, and cut into bite size pieces, return to the pot for 30 minutes to rewarm.
- Serve over white Basmati Rice.
- Top with your favorite Side Boys.
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Reviews
-
This sure wakes up your taste buds! Decided to make this after finding 2 very large turkey thighs in the freezer dated Nov.2010. I used only 4 teaspoons of curry powder and 1/4t of Penzeys Aleppo pepper. Just right for our taste. I started it on Hi for 1 hour, but at the end of 3 hours on low, the meat still felt too firm. Continued to cook it on Hi for another 2 hours. Perfect. This might also benefit from a bit of yogurt or coconut milk stirred in at the end, but I haven't tried that as yet. This one's a keeper.
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.