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Indian Turkey with Chickpeas and Spinach

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Servings 6


  • 1 Tbsp oil
  • 2 boneless turkey thighs
  • 1 Tbsp butter
  • 2 large sweet onions, sliced
  • 1 cup mushrooms, sliced (any type)
  • 2 Tbsp garlic, minced
  • 1 1/2 tsp ginger, grated thinly
  • 2 tsp ground coriander
  • 4 tsp curry
  • ¼ tsp red pepper flakes
  • 1 425 g can chickpeas, rinsed
  • 2-3 cups poultry broth
  • 8 cups baby spinach, packed
  • 1/4 cup Greek yogurt
  • 1/4 cup cilantro leaves


  • Preheat oven to 375º F.
  • Slice each turkey thigh into several pieces. Heat oil in a large skillet over high heat. Season turkey and brown 3-4 minutes per side. Transfer to plate.
  • Add butter, onions and mushrooms, season with salt. Cook, stirring until onions are golden and soft, about
  • minutes.
  • Stir in garlic, ginger, coriander, curry and red pepper flakes. Cook, stirring, about 1 minute. Add chickpeas and 2 cups broth. Add turkey and enough extra broth to cover. Cover pot, transfer to oven. Braise for 55 minutes until fork-tender.
  • Remove turkey to platter and shred with two forks. Keep warm. Add spinach to hot pot, cover, allow to wilt for 5-7 minutes.Stir in yogurt, Season to taste. Return turkey. Sprinkle with cilantro. Serve in a bowl or over rice.