1tspgingerground ginger or a thumb sized piece of peeled and grated fresh ginger
1tsphot chilli pepperground
½tspcinnamonground
½tspsmoked paprikaground
½tspsugar
½tspsalt
2tbspvegetable oil
1stock cubechicken
2½tbspcornflour
6tbspwater
Instructions
Heat a pan on the stove to a medium heat with the vegetable oil. Fry the sliced onion until translucent (approximately 5 minutes). For best results add 2-3 tablespoons of water whilst frying in order to sweat the onion and prevent any burning.
Add the spices and minced garlic to the sautéed onions and cook for a further 1-2 minutes stirring throughout. To prevent the mixture sticking to the pan add 2-3 more tablespoons of water.
Transfer the onions, garlic and spice mix to the slow cooker. Add the tomato puree, sugar, stock cube, salt, chopped turkey and peppers. Sprinkle over the cornflour and stir everything through to ensure it is evenly coated with the flour.
Pour in the coconut milk and stir through once more. Cook for 4 hours on low.
Notes
Don't cut the pieces of turkey too small. This will help prevent them becoming dry and breaking down in the sauce during cooking.
Sautée the onions before adding to the slow cooker to ensure they are soft and sweet.
Cook the spices first. This will activate their flavour and ensure a rich and aromatic sauce.
This curry has a mild level of heat from the 1 tsp of ground hot chilli powder. Add 1 tsp extra to increase the heat to a medium level of spice.
Add the peppers into the slow cooker raw. This will help to retain their texture.
Ensure that the meat is piping hot throughout before serving. Although the turkey has already been cooked it needs to be fully reheated before serving.