Search
main course | slow cooker | turkey

Slow Cooker Curried Turkey Thighs

Prep Time: 30 minutes Cooking Time: 5.5 hours 4 - 6 servings


Products Included In Recipe

Ingredients

1 pkg (2 thighs) Granny’s Sea Salt & Cracked Black Pepper Pepper Marinated Turkey Thighs, skin and bone removed, cubed
2 tbsp | 30 ml vegetable oil or ghee
2 cups | 500 ml onion, diced
1 tbsp | 15 ml garlic, finely chopped
1 tbsp | 15 ml ginger, finely chopped
1 1/2 tsp | 7.5 ml sea salt
2 tbsp | 30 ml curry powder (OR try making your own using the recipe below)
1(400 ml) can light coconut milk
1 (796 ml) can low sodium whole tomatoes, drained and pureed
2 tsp | 10 ml corn starch
3 tbsp | 45 ml cold water
4 cups | 1 L baby spinach leaves

Homemade Curry Powder

1 tbsp | 15 ml cumin seed, dry roasted and ground
1 tbsp | 15 ml coriander seed, dry roasted and ground
2 tsp | 10 ml fenugreek seed, dry roasted and ground
4 white cardamom pods, ground (seeds only)
4 cloves, ground
2 tsp | 10 ml turmeric powder
1 stick cinnamon (or 1/2 tsp|2.5 ml powder)
1 tsp | 5 ml crushed red chilies (or more for more heat)

Directions

Heat oil over medium-low heat in a large pot and brown the onions slowly, stirring until they turn golden brown.
Add garlic, ginger and all spices and seasoning. Continue to stir for about 5 minutes.
Remove skin from the turkey thighs and add to pot.
Add coconut milk.
Drain tomatoes, puree in a food processor. Add tomatoes to the pot.
Transfer all ingredients from pot to the slow cooker.
Place lid on slow cooker. Cook on low setting for 5 hours.
Once cooked, mix corn starch with 3 tablespoons of cold water. Carefully stir into curry.
Add spinach to slow cooker and set to continue to cook on high for 30 minutes.
Serve over steamed basmati rice or naan bread with chutney.

From the Chef: “I made my first curry in cooking school and the instructor, who had lived in India, roasted and ground spices to make a curry powder from scratch. Later in my career, I worked in New Delhi and perfected my own recipe. It’s best to dry roast your spices in a heavy skillet until they just start to brown and release their fragrance. I grind them with a pestle and mortar or a clean coffee grinder; it’s best to have one just for spices. If you need to take a shortcut, you can omit all ingredients from the cumin to the chilies and replace it with 2 tablespoons of curry powder.”

"Ghee is made from clarified butter and is widely used in Indian cuisine. It can be found in East Indian specialty stores."

Recipe courtesy of Chef Jason Wortzman
Copyright 2019 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

Rate this recipe