Title: Curried Turkey with Currants
Categories: Crockpot Poultry
Yield: 8 Servings

1	lg	Onion, thinly sliced
1	md	Bell pepper, seeded/sliced
2		Garlic, minced
1	tb	Curry powder
1/3	ts	Cayenne pepper
1/2	c	Dried currants
2		Turkey thighs, skinned 3-3 1/2 lbs total
1	cn	Diced tomatoes (14+ oz)
2	tb	Cornstarch blended with 2 tb. cold water
		Salt
1/4	c	Almonds, chopped,roasted, salted

In a 4 quart or larger electric slow cooker, combine onion, bell pepper, garlic, curry powder, red pepper and currants. Rinse turkey, pat dry and arrange on top of onion mixture. Pour in tomatoes and their liquid. Cover and cook at low setting until turkey is so tender it pulls from bones when prodded with a fork (8-10 hrs).

Carefully lift out turkey and let stand until cool enough to handle. Meanwhile, skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened, about 15 more minutes.

Remove and discard bones and fat from turkey; tear meat into bite size pieces and stir into sauce. Season to taste with salt; sprinkle with almonds.

"Tomatoes and red bell pepper bring a tart-sweet flavor and rosy hue to this mild curry. Serve it with hot cooked rice, either brown or white." Source: Sunset Crockpot Cookbook

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