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Ingredients

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Directions

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  • 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.

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  • Cover and cook on HIGH for 4 hours or LOW for 6 hours. Add chickpeas during last 30 minutes of cooking.

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  • Remove turkey to a cutting board and cover with foil. Gradually whisk yogurt into slow cooker bowl; stir in chopped cilantro. Allow sauce to heat through.

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  • Slice turkey and serve with cooked rice and the yogurt and chickpea sauce.

Nutrition Facts

397 calories; total fat 3g; saturated fat 1g; cholesterol 125mg; sodium 578mg; carbohydrates 38g; protein 52g.

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