Slow Cooker Indian-Spiced Turkey Breast
- Ready In:
- 4hrs 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 boneless and skinless turkey breast half
- 236.59 ml reduced-sodium chicken broth
- 7.39 ml curry powder
- 1.23 ml cayenne pepper
- 2.46 ml salt
- 1 large onion
- 29.58 ml ginger, chopped
- 59.14 ml cilantro leaf
- 425.24 g can chickpeas, drained and rinsed
- 118.29 ml low-fat plain yogurt
- 29.58 ml cilantro, chopped
- 709.77 ml cooked brown basmati rice
directions
- 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.
- Cover and cook on low for 6 hours.
- Add chickpeas during last 30 minutes of cooking.
- Remove turkey to a cutting board and cover.
- Gradually whisk yogurt into slow cooker bowl; stir in chopped cilantro.
- Allow sauce to heat through.
- Slice turkey and serve with cooked rice and the yogurt and chickpea sauce.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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