Indian Spiced Turkey Breast

Indian Spiced Turkey Breast


  • 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

Make It

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 with foil. 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.

Nutrition Facts

Amount Per Serving: cal. (kcal): 397, Fat, total (g): 3, chol. (mg): 125, sat. fat (g): 1, carb. (g): 38, pro. (g): 52, sodium (mg): 578, Percent Daily Values are based on a 2,000 calorie diet.