Jamie Oliver’s Slow Cooker Turkey Curry is a flavorful, hassle-free recipe perfect for transforming turkey into a hearty, aromatic dish. With tender turkey, a rich tomato and coconut-based sauce, and fragrant spices, this curry is ideal for weeknight dinners or family gatherings. Using a slow cooker ensures the turkey stays juicy while the flavors meld beautifully over time.
What is Jamie Oliver Slow Cooker Turkey Curry?
This slow cooker curry is a fragrant and creamy dish made with turkey, spices, and a tomato-coconut sauce. It’s a simple, hands-off recipe that allows the slow cooker to do all the work, resulting in tender meat and a deeply flavorful sauce.
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Why You Should Try This Recipe
- Easy and Hands-Off: Minimal effort with maximum flavor.
- Perfect for Leftovers: Great for repurposing turkey meat.
- Healthy and Hearty: Packed with protein and spices.
- Family-Friendly: Mild enough for all ages but customizable for spice lovers.
- Great for Meal Prep: Make it in bulk and enjoy it throughout the week.
Ingredients Needed to Make Jamie Oliver Slow Cooker Turkey Curry
For the Curry
- Turkey (500g, diced or shredded, cooked or raw): The star protein.
- Onion (1 large, finely chopped): Adds sweetness and depth.
- Garlic (2 cloves, minced): For aroma and flavor.
- Ginger (1 tbsp, grated): Provides warmth and zing.
- Canned Tomatoes (400g): Forms the base of the sauce.
- Coconut Milk (400ml): Adds creaminess and balance.
- Vegetable Oil (2 tbsp): For sautéing.
- Chicken or Turkey Stock (200ml): Enhances the sauce.
Spices
- Ground Cumin (1 tsp): Adds earthiness.
- Ground Coriander (1 tsp): For a citrusy touch.
- Ground Turmeric (1/2 tsp): Adds color and mild flavor.
- Paprika (1 tsp): For a smoky note.
- Garam Masala (1 tsp): Adds warmth and depth.
- Chili Powder (optional, 1/2 tsp): For heat.
- Salt and Black Pepper (to taste)
Optional Garnishes
- Fresh Cilantro (chopped): For freshness.
- Lime Wedges: For a zesty finish.
Equipment Needed
- Slow cooker
- Skillet or frying pan
- Wooden spoon
Instructions to Make Jamie Oliver Slow Cooker Turkey Curry
Step 1: Sauté the aromatics
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in the garlic and ginger and cook for 1-2 minutes more.
Step 2: Toast the spices
Add the cumin, coriander, turmeric, paprika, garam masala, and chili powder (if using) to the skillet. Stir and toast the spices for 1-2 minutes to release their aroma.
Step 3: Build the sauce
Add the canned tomatoes to the skillet and stir well. Let it simmer for 5 minutes, then transfer the mixture to the slow cooker.
Step 4: Combine ingredients in the slow cooker
Add the turkey (cooked or raw), coconut milk, and stock to the slow cooker. Stir everything together and season with salt and black pepper.
Step 5: Cook the curry
Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, until the turkey is tender and the flavors are well combined.
Step 6: Finish and serve
Taste the curry and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges, alongside rice or naan.
What Goes Well With Jamie Oliver Slow Cooker Turkey Curry
- Steamed Basmati Rice: Perfect for soaking up the sauce.
- Naan or Flatbreads: For scooping and dipping.
- Cucumber Raita: A cooling side dish.
- Mango Chutney: Adds a sweet contrast.
- Grilled Vegetables: Complements the flavors and adds texture.
Expert Tips for Making the Best Jamie Oliver Slow Cooker Turkey Curry
- Use Fresh Spices: Freshly ground spices enhance the flavor.
- Adjust the Heat: Add more chili powder or fresh chili for a spicier curry.
- Don’t Skip the Sauté: Sautéing the aromatics and spices ensures a depth of flavor.
- Make It Thicker: Let the curry simmer with the lid off for 30 minutes if you prefer a thicker sauce.
- Add Greens: Toss in fresh spinach or kale during the last 10 minutes of cooking for added nutrition.
Easy Variations of Jamie Oliver Slow Cooker Turkey Curry
- Vegetarian Version: Use chickpeas or paneer instead of turkey.
- Nutty Twist: Add a spoonful of peanut butter or almond butter for richness.
- Spicy Option: Add fresh chilies or cayenne pepper.
- Herbaceous Flavor: Garnish with mint or dill for a different twist.
- Creamy Alternative: Use plain yogurt instead of coconut milk for a tangy touch.
Best Practices to Store Jamie Oliver Slow Cooker, Turkey Curry
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat Gently: Warm on the stove or in the microwave, adding a splash of stock or water if needed.
Nutrition Value (per serving):
- Calories: 320
- Protein: 25g
- Carbohydrates: 10g
- Fat: 18g
- Fiber: 3g
FAQs
Can I use raw turkey in slow cooker turkey curry?
Yes, raw turkey can be used in this recipe. Ensure it is fully cooked by the end of the cooking time. Use a meat thermometer to check that the internal temperature reaches 74°C (165°F).
How do I thicken the curry sauce in a slow cooker?
To thicken the sauce, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with water and stir it into the curry.
Can I make this curry spicier?
To make the curry spicier, add fresh chili, cayenne pepper, or an extra teaspoon of chili powder. Adjust the spice level to suit your taste.
What vegetables can I add to slow cooker turkey curry?
Vegetables like potatoes, carrots, peas, spinach, or bell peppers can be added to the curry. Add softer vegetables like spinach during the last 10 minutes of cooking to prevent overcooking.
Final Words
Jamie Oliver’s Slow Cooker Turkey Curry is a deliciously easy and aromatic recipe that’s perfect for any occasion.
Serve it with your favorite sides and enjoy a cozy, satisfying meal!
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Jamie Oliver Slow Cooker Turkey Curry Recipe
- Prep Time: 15
- Cook Time: 420
- Total Time: 7 hours 15 minutes
- Yield: 6
- Category: Main Course
- Method: Slow cooking
- Cuisine: Indian
Description
This slow cooker curry is a fragrant and creamy dish made with turkey, spices, and a tomato-coconut sauce. It’s a simple, hands-off recipe that allows the slow cooker to do all the work, resulting in tender meat and a deeply flavorful sauce.
Ingredients
For the Curry
- Turkey (500g, diced or shredded, cooked or raw): The star protein.
- Onion (1 large, finely chopped): Adds sweetness and depth.
- Garlic (2 cloves, minced): For aroma and flavor.
- Ginger (1 tbsp, grated): Provides warmth and zing.
- Canned Tomatoes (400g): Forms the base of the sauce.
- Coconut Milk (400ml): Adds creaminess and balance.
- Vegetable Oil (2 tbsp): For sautéing.
- Chicken or Turkey Stock (200ml): Enhances the sauce.
Spices
- Ground Cumin (1 tsp): Adds earthiness.
- Ground Coriander (1 tsp): For a citrusy touch.
- Ground Turmeric (1/2 tsp): Adds color and mild flavor.
- Paprika (1 tsp): For a smoky note.
- Garam Masala (1 tsp): Adds warmth and depth.
- Chili Powder (optional, 1/2 tsp): For heat.
- Salt and Black Pepper (to taste)
Optional Garnishes
- Fresh Cilantro (chopped): For freshness.
- Lime Wedges: For a zesty finish.
Instructions
Step 1: Sauté the aromatics
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in the garlic and ginger and cook for 1-2 minutes more.
Step 2: Toast the spices
Add the cumin, coriander, turmeric, paprika, garam masala, and chili powder (if using) to the skillet. Stir and toast the spices for 1-2 minutes to release their aroma.
Step 3: Build the sauce
Add the canned tomatoes to the skillet and stir well. Let it simmer for 5 minutes, then transfer the mixture to the slow cooker.
Step 4: Combine ingredients in the slow cooker
Add the turkey (cooked or raw), coconut milk, and stock to the slow cooker. Stir everything together and season with salt and black pepper.
Step 5: Cook the curry
Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, until the turkey is tender and the flavors are well combined.
Step 6: Finish and serve
Taste the curry and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges, alongside rice or naan.
