TURKEY CURRY
3 3-1/2 lbs turkey thighs, skinned (2)
1 large onion, thinly sliced
1 red bell pepper, seeded and sliced
2 cloves garlic, minced
1/2 cup dried currants
1 can diced tomatoes (14.5 oz)
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 almonds
salt, to taste
Combine onion, pepper, garlic, curry powder, red pepper and currants in crockpot. 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. 13 carbs 8 servings
