Crock Pot Curried Turkey
Warm up your kitchen with the exotic and comforting flavors of Crock Pot Curried Turkey! This slow-cooked masterpiece combines tender turkey breast, creamy coconut milk, and a fragrant blend of curry powder, turmeric, cumin, and optional cayenne for just the right kick. Sweet carrots, hearty potatoes, and juicy tomatoes soak up the rich curry sauce, making every bite melt-in-your-mouth delicious. With minimal prep and a hands-off cooking process, this recipe is perfect for busy weeknights or weekend meal prep. Garnish with fresh cilantro and serve over fluffy rice or with warm naan to complete this satisfying dish. Bursting with flavor and packed with wholesome ingredients, this crock pot curry will quickly become a family favorite! Keywords: Crock Pot Curried Turkey, slow-cooked turkey curry, easy crock pot recipe, curry with coconut milk, turkey curry recipe, family-friendly dinner.
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Recipe Information
Ingredients
- 2 pounds turkey breast
- 1 can (13.5 oz) coconut milk
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 0.5 teaspoons (optional) cayenne pepper
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 medium, peeled and diced potatoes
- 3 large, sliced carrots
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons, chopped (for garnish) cilantro
- 1 for serving (optional) cooked rice or naan
Instructions
Prepare the turkey breast by trimming any excess fat. Cut into large chunks if necessary to fit into your crock pot.
In the bottom of the crock pot, combine the diced onion, garlic, and ginger.
Add the coconut milk, chicken broth, diced tomatoes, curry powder, cumin, turmeric, cayenne pepper (if using), salt, and black pepper. Stir well to create the curry base.
Add the potatoes and carrots into the mixture, ensuring they are evenly distributed.
Place the turkey breast on top of the vegetable mixture, spoon a bit of the curry sauce over the turkey, and cover the crock pot with its lid.
Set the crock pot to low and cook for 6-8 hours, or until the turkey is tender and can be shredded easily with a fork.
Once cooked, remove the turkey breast and shred it using two forks. Return the shredded turkey to the crock pot and mix well to combine with the curry sauce and vegetables.
Stir in the lime juice and taste for seasoning. Adjust salt and pepper if necessary.
Serve the curried turkey over cooked rice or with naan for dipping. Garnish with freshly chopped cilantro for a burst of freshness.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 11957 mg | 520% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 59.9 g | ||
| Protein | 287.8 g | 576% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 516 mg | 40% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 6955 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
