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
• 6 servings cooked brown basmati rice for serving
• 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; stir in chopped cilantro. Allow sauce to heat through.

  4. 

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

  NUTRITION INFORMATION

  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
• 
•  This recipe is from an old Family Circle magazine.