I know that a lot of people consider meals cooked in a Slow Cooker to be winter dishes, but I have found that they can also be great for summer use (it’s summer now in Australia). I say that because, although they are on all day, a slow cooker will not heat up your kitchen like a conventional oven will. I can do all the preparation in the morning when the house is cool, and then in the evening the meal is ready and waiting for me to dish up.
I must admit that I do cheat slightly with this recipe because I use a pre-made recipe base to give the curry flavour. The recipe base is made especially for use in a slow cooker, and I also like it because it is not overly spicy/hot, (because my husband wouldn’t eat it if it was!). If you can’t get anything like this, or would like more spice, then you could substitute some korma curry paste, or another ready made curry sauce.
I use turkey wings as I have found that the bones and joint cartilage are relatively easy to find and discard at the end of cooking. You could use turkey drumsticks, or chicken pieces, but be careful to ensure that you have removed all the bones etc before you serve.
Another point to note is the size of your slow cooker. I have a large cooker – 6 litres – which makes enough to feed an army! If you have a smaller model then you will have to adjust the following ingredients downwards to suit.
Ingredients – serves 6 people:
- Approx 1.3kg/just under 3lbs turkey wings
- 1 onion, sliced
- half a medium butternut pumpkin (squash), peeled and cubed
- 2 medium potatoes, washed and cubed (you don’t have to peel unless you want to)
- 1 can (400g/14oz) cannellini beans, drained and rinsed
- 1 can (400g/14oz) light coconut cream
- 1 packet McCormick’s Slow Cookers Mild Chicken Curry recipe base
- 1/2 cup chicken stock
- 200g/7 oz frozen peas (or green beans)
- Spray a large frying pan with some cooking spray, then fry the turkey wings for 5 minutes on each side to brown them. Once browned, put them in your slow cooker. (Tip: I always spray the bowl of my slow cooker with some cooking spray first to help stop the food sticking).
- Put a little olive oil in the same frying pan, then cook your onion for a few minutes until it starts to soften.
- Add the pumpkin and potato to the frying pan and mix with the onion. Fry off for another few minutes.
- In the meantime, mix the coconut cream, chicken stock and the recipe base, (or curry paste if you are using), in a jug.
- Put the cannellini beans in the slow cooker on top of the turkey wings. Then add the vegetables from the frying pan.
- Pour over the cream mixture, then use tongs to make sure that all the ingredients get coated.
- Cook on the slow cooker’s low setting for 7 and a half hours.
- Defrost your peas slightly, then add to the slow cooker for the last half hour of cooking time.
- Once your curry is cooked, turn off the slow cooker. Using your tongs, pick out the turkey bones, joint cartilage and skin and discard. These should be relatively easy to find as the turkey will have fallen off the bones during cooking.
- Serve the curry with rice, or indian-style bread. Enjoy!