I expect its the colder weather that induced it but I’ve been using my slow cooker a lot this past month. Not only does it create hours of delicious food smells but it is also a source of warmth in my Kitchen.
Yesterday I decided to try a curry in the slow cooker. Around a whole leg of turkey.
The turkey leg was so big it only just squeezed into the pot! Then I let it cook slowly overnight and today it was delicious – fragrant, melt-in-the-mouth tender and bathed in a thick sumptuous sauce.
Paired with garlic and coriander buckwheat and chickpea flour chapatti or roti (gluten free), there is not much left!
And there is very little washing up! Win win win!
- 1 turkey leg (as large as will fit in your slow cooker!)
- 2 tbs oil
- 3 white onions, sliced
- 100g tomatoes, chopped
- 2 green bell peppers, chopped
- 8 cloves garlic, minced
- 2 large handfuls fresh coriander, chopped
- 1 tbs ground coriander
- 1 tbs ground cumin
- 2 tbs curry powder
- 1 tbs garam masala
- 1 tbs paprika
- 2 tsp chilli powder
- 2 tsp ground ginger
- 1 tbs tomato puree
- 300mls stock
- Salt and black pepper to taste
- Brown the turkey leg in a large pan over a high heat
- Set aside on a plate
- Heat the oil in the same pan and cook the onions until translucent and add the garlic
- Stir for a few minutes then add 2/3 coriander and the spices (add a splash of water if it begins to catch)
- Stir in the tomatoes and peppers and cook until softened
- Place the turkey let in the slow cooker and pour over the sauce
- Add the stock and cook on high for 1-2 hours
- Reduce the slow cooker heat to low, and cook for 4-8 hours depending on how hot your slow cooker gets. The meat should be very tender and falling off the bone.
- Lift the turkey leg out of the cooker, and further reduce the sauce if necessary until thick and luxurious. Stir in the rest of the coriander and season to taste
- Pour the sauce over the turkey leg in a serving dish and serve immediately with freshly made Garlic and coriander chapatti and rice