Crock Pot Curried Turkey Food

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SLOW-COOKER CHICKEN CURRY



Slow-Cooker Chicken Curry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce can Thai coconut milk
1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
2 teaspoons fish sauce
2 teaspoons minced peeled fresh ginger
Finely grated zest and juice of 1 lime, plus wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping
1 pound small red-skinned potatoes, halved
2 pounds skinless, boneless chicken thighs
Kosher salt
Cooked white rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
  • Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
  • Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.

CROCK POT CURRIED TURKEY



Crock Pot Curried Turkey image

This one is so easy to throw together and tastes so good. The only hastle is the Side Boys, SO, Invite your friends over for dinner, give them a drink and put them to work preparing Side Boys. That's why there are bar stools on the other side of the counter. In all truth, communal food preparing goes back to our prehistory, it is a great way to grow closer.

Provided by Pierre Dance

Categories     Curries

Time 29m

Yield 10 serving(s)

Number Of Ingredients 12

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

Steps:

  • ***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.

CROCK POT CHICKEN CURRY RECIPE



Crock Pot Chicken Curry Recipe image

Come home to a flavorful and delicious Crock Pot Chicken Curry. Throw all your ingredients into your slow cooker and enjoy a spice-filled sauce that pairs perfectly with rice!

Provided by Erin Henry

Categories     dinner

Time 6h10m

Number Of Ingredients 14

2 - 2 1/2 pounds chicken thighs (or breasts)
3 Tablespoons curry powder
1 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 red pepper flakes (optional)
1 15 oz can coconut milk (lite or full fat)
1 cup chicken stock
2 cloves fresh garlic
2 Tablespoons butter (or olive oil)
4 cups white sweet potatoes (peeled and cut into 1-inch cubes)
1 medium sweet onion (cut into 1-inch pieces)
Rice (cooked)
Cilantro (chopped (optional))

Steps:

  • Place all your spices, plus coconut milk, chicken stock, and fresh garlic in your crock pot. Stir until combined.
  • Place your chicken in the crock pot as well as sweet potatoes and onions. Stir to coat with sauce. Now, add the butter.
  • Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.
  • During the last 30 minutes of cooking, remove the chicken from the crock pot and shred it with two forks. Place chicken back into the crock pot for remaining cooking time.
  • Turn off your crock pot, mix ingredients, and let rest for about 20 minutes before serving. This will help thicken the sauce.
  • Serve over rice and a side of naan.

Nutrition Facts : Calories 420 kcal, Carbohydrate 19 g, Protein 52 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 251 mg, Sodium 336 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SLOW-COOKED CURRY CHICKEN



Slow-Cooked Curry Chicken image

Our three children love the spicy flavors found in this Crock-Pot chicken curry. Add more or less curry depending on your taste preferences. -Helen Toulantis, Wantagh, New York

Provided by Taste of Home

Categories     Dinner

Time 4h55m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (6 ounces each)
1-1/4 teaspoons salt
1 can (13.66 ounces) light coconut milk
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
3 green onions, sliced, divided
2 tablespoons cornstarch
2 tablespoons cold water
1 to 2 tablespoons lime juice
3 cups hot cooked rice

Steps:

  • Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker., Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half the onions. Cover and cook on low for 4-5 hours or until chicken is tender., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.

Nutrition Facts : Calories 353 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 576mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

CROCK POT CHICKEN CURRY WITH RICE



Crock Pot Chicken Curry With Rice image

Curry powder, ginger, and other seasonings give this easy chicken dish excellent flavor, and the slow cooker makes the task nearly hands-free.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 6h15m

Number Of Ingredients 10

4 boneless, skinless chicken breasts (cut into 1-inch strips or chunks)
2 large onions (quartered and sliced thinly)
3 cloves garlic (minced)
1 tablespoon soy sauce or Tamari
1 teaspoon Madras curry powder
2 teaspoons chili powder
1 teaspoon turmeric
1 teaspoon ground ginger
1/3 cup chicken broth or water
Dash of salt and freshly ground black pepper (to taste)

Steps:

  • Mix all ingredients, except rice, together in the slow cooker.
  • Cover and cook on low from 6 to 8 hours or until chicken is tender.
  • Taste and season with salt and pepper, as needed.
  • Serve over rice or noodles

Nutrition Facts : Calories 294 kcal, Carbohydrate 21 g, Cholesterol 102 mg, Fiber 2 g, Protein 40 g, SaturatedFat 1 g, Sodium 749 mg, Sugar 3 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g

DELICIOUS CROCK POT TURKEY CURRY WITH CURRANTS



Delicious Crock Pot Turkey Curry With Currants image

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.

Provided by Kharma

Categories     Curries

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

3 -3 1/2 lbs turkey thighs, skinned (2)
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

Steps:

  • Combine onion, pepper, garlic, curry powder, red pepper and currants in crock pot.
  • Rinse turkey, pat dry and arrange on top of mixture.
  • Pour in tomatoes.
  • Cook on low for 8 to 10 hours, until meat can easily pull away from bone.
  • (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.
  • Tear meat into small pieces and stir into sauce.
  • Add salt to taste, sprinkle with almonds.
  • Serve over rice.

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