Slow Cooker Buttered Turkey

Ingredients
Original recipe makes 6 servings

2 teaspoons tandoori masala

2 tablespoons butter
1 teaspoon garam masala
2 tablespoons vegetable oil
1 (6 ounce) can tomato paste
4 large skinless, boneless
Turkey, cut into bite-sized
15 green cardamom pods green
pieces
cardamom pods
1 onion, diced
1 (14 ounce) can coconut milk
3 cloves garlic, minced
1 cup plain yogurt
2 teaspoons curry powder
salt to taste
1 tablespoon curry paste

Directions
1. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in
the chicken, onion, and garlic. Cook and stir until the onion has softened
and turned translucent, about 10 minutes. Stir in the curry powder, curry
paste, tandoori masala, garam masala, and tomato paste until no lumps of
tomato paste remain. Pour into a slow cooker, and stir in the cardamom
pods, coconut milk, and yogurt. Season to taste with salt.

2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the turkey is tender

and the sauce has reduced to your desired consistency. Remove and
discard the cardamom pods before serving.
 Slow Cooker Buttered Turkey
Ingredients
Original recipe makes 6 servings

2 teaspoons tandoori masala

2 tablespoons butter
1 teaspoon garam masala
2 tablespoons vegetable oil
1 (6 ounce) can tomato paste
4 large skinless, boneless
Turkey, cut into bite-sized
15 green cardamom pods green
pieces
cardamom pods
1 onion, diced
1 (14 ounce) can coconut milk
3 cloves garlic, minced
1 cup plain yogurt
2 teaspoons curry powder
salt to taste
1 tablespoon curry paste

Directions
3. Melt the butter and vegetable oil in a large skillet over medium heat. Stir in
the chicken, onion, and garlic. Cook and stir until the onion has softened
and turned translucent, about 10 minutes. Stir in the curry powder, curry
paste, tandoori masala, garam masala, and tomato paste until no lumps of
tomato paste remain. Pour into a slow cooker, and stir in the cardamom
pods, coconut milk, and yogurt. Season to taste with salt.

4. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the turkey is tender

and the sauce has reduced to your desired consistency. Remove and
discard the cardamom pods before serving.