Slow Cooker Curried Turkey Thighs

Nutritional Information

Per serving

Calories:

140

Protein:

12g

Fat:

9 g

Carbohydrates:

5 g

Sodium:

230 mg

Credit
Manitoba Turkey Producers

Ingredients

1.5 kg Granny's turkey thighs, bone-in, skin removed
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
1 - 400 mL can light coconut milk
1 - 796 mL can low sodium whole tomatoes, drained and pureed
2 tsp (10 mL) cornstarch
3 Tbsp (45 mL) cold water
4 cups (1 L) baby spinach leaves

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 seasonings. 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 and then add to the pot. Transfer all ingredients from pot to the slow cooker. Place lid on slow cooker then cook on low setting for 5 hours. Mix cornstarch with 3 tablespoons of cold water, then carefully stir into curry. Stir in spinach and set to high for 30 minutes. Serve with steamed basmati rice, naan bread and chutney. *Ghee is made from clarified butter and is widely used in Indian cuisine. It can be found in East Indian specialty store. SERVING: 5.5 oz/160 g. Calories 140; Protein 12 g; Carbs 5 g; Sodium 230 mg; Fat 9g.