SLOW COOKER INDIAN-SPICED TURKEY BREAST

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Make and share this Slow Cooker Indian-Spiced Turkey Breast recipe from Food.com.

Provided by CookingONTheSide

Categories     Turkey Breasts

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 boneless and skinless turkey breast half
1 cup reduced-sodium chicken broth
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 large onion
2 tablespoons ginger, chopped
1/4 cup cilantro leaf
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup low-fat plain yogurt
2 tablespoons cilantro, chopped
3 cups cooked brown basmati rice

Steps:

  • 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.

Nutrition Facts : Calories 760, Fat 17.5, SaturatedFat 4.6, Cholesterol 123.9, Sodium 552, Carbohydrate 93.3, Fiber 7.2, Sugar 3.4, Protein 54.5

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