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Slow Cooker Indian-Spiced Turkey Breast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)156.8398
Energy (kCal)1635.4019
Carbohydrates (g)207.8865
Total fats (g)21.1364
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coat slow cooker bowl with nonstick cooking spray. | 2. Place turkey in bottom and pour broth over top. | 3. Mix together curry powder, cayenne pepper and salt; sprinkle over turkey. | 4. Scatter onion, ginger and cilantro leaves over turkey. | 5. Cover and cook on low for 6 hours. | 6. Add chickpeas during last 30 minutes of cooking. | 7. Remove turkey to a cutting board and cover. | 8. Gradually whisk yogurt into slow cooker bowl; stir in chopped cilantro. | 9. Allow sauce to heat through. | 10. Slice turkey and serve with cooked rice and the yogurt and chickpea sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    turkey breast half 1 boneless skinless 403.4676 0.0 89.7602 2.2667
    chicken broth 1 cup reduced sodium - - - -
    curry powder 1 1/2 1/2 9.75 1.6749 0.4287 0.4203
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    salt 1/2 teaspoon - - - -
    onion 1 60.0 14.01 1.65 0.15
    ginger 2 tablespoons chopped 9.6 2.1324 0.2184 0.09
    cilantro leaf 1/4 cup 0.92 0.1468 0.0852 0.0208
    chickpea 1 can drained rinsed 1133.4333 188.7556 61.3793 18.1109
    plain yogurt 1/2 cup low fat - - - -
    cilantro 2 tablespoons chopped 0.92 0.1468 0.0852 0.0208
    brown basmati rice 3 cups cooked 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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