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Indian Spiced Turkey Breast


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  • 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



Step 1

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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