- Total Time
canola oil2 tsp
uncooked scallion(s)3 medium, thinly sliced
ginger root2 Tbsp, peeled and minced fresh
canned chicken broth1 ½ cup(s)
white all-purpose flour3 Tbsp
fresh lime juice2 Tbsp
garam masala1 ¼ tsp
table salt½ tsp
black pepper¼ tsp
uncooked red potato(es)1 pound(s), small, scrubbed and quartered
uncooked carrot(s)2 medium, halved lengthwise and cut into 2-inch lengths
raw skinless turkey thigh44 oz, (2 3/4-pound bone-in thigh), trimmed
fresh mint leaves¼ cup(s), chopped
- Heat oil in medium skillet over medium heat. Add scallions and ginger; cook, stirring occasionally, until scallions begin to soften, about 3 minutes.
- Whisk together broth and flour in small bowl until smooth. Add broth mixture to skillet and cook, whisking constantly, 2 minutes. Whisk in lime juice, garam masala, salt, and pepper. Increase heat to medium-high and bring to boil. Reduce heat and simmer, whisking often, 2 minutes.
- Put potatoes and carrots in 5- or 6-quart slow cooker. Place turkey on top of vegetables; add broth mixture. Cover and cook until turkey and vegetables are fork-tender, 3–4 hours on High or 5–6 hours on Low.
- Transfer turkey thigh to cutting board. Remove and discard bone. Cut turkey into1-inch chunks and return to slow cooker; stir to combine. Ladle stew evenly into 6 bowls and sprinkle with mint.
- Per serving: 1 cup