Ingredients

1 cup diced onions
2 teaspoons curry powder
3/4 teaspoon cayenne pepper
3/4 teaspoon Old Bay seasoning (optional)
1 tablespoon olive oil
1 tablespoon minced garlic
3 1/2 cups chicken stock
1 1/4 cups diced turkey breast
2 Roma tomatoes, peeled and diced
2 tablespoons cilantro
2 tablespoons currants
1/4 cup low-fat coconut milk
1 teaspoon salt (optional)

Directions

In a large saucepan, saute onions and seasonings in olive oil until onions are translucent. Add garlic and saute briefly, about 30 seconds. Add 1/2 cup chicken stock and turkey and bring to a simmer. Cook for 3-5 minutes or until turkey is cooked through. Cool.

Place mixture in food processor and chop until turkey is shredded. Return to saucepan and add remaining stock. Cook for 1 hour over low heat. Add tomatoes, cilantro, currants and coconut milk. Bring to a boil and simmer 1 minute. Season with salt. Makes 6 servings.

Nutritional information per serving: 125 calories, 11 grams carbohydrate, 5 grams fat, 23 milligrams cholesterol, 10 grams protein, 339 milligrams sodium, 2 grams fiber.