Indian Spiced Turkey Breast

Indian Spiced Turkey Breast
Indian Spiced Turkey Breast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    boneless, skinless turkey breast half, about 2 1/2 pounds

  • 1

    cup reduced-sodium chicken broth

  • 1 1/2

    teaspoons curry powder

  • 1/4

    teaspoon cayenne pepper

  • 1/2

    teaspoon salt

  • 1

    large onion, chopped

  • 2

    tablespoons chopped ginger

  • 1/4

    cup cilantro leaves

  • 1

    can (15 ounces) chickpeas, drained and rinsed

  • 1/2

    cup reduced-fat (2%) plain yogurt

  • 2

    tablespoons chopped cilantro

  • 3

    centimeters cooked brown basmati rice

Directions

1. Coat slow-cooker bowl with nonstick cooking spray. Place turkey in bottom and pour broth over top. Mix together curry powder, cayenne pepper and salt; sprinkle over turkey. Scatter onion, ginger and cilantro leaves over turkey. 2. Cover and cook on HIGH for 4 hours or LOW for 6 hours. Add chickpeas during last 30 minutes of cooking. 3. Remove turkey to a cutting board and cover. Gradually whisk yogurt into slow cooker bowl; stir in chopped cilantro. Allow sauce to heat through. 4. Slice turkey and serve with cooked rice and the yogurt and chickpea sauce.

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