1 1/2 lbs. boneless turkey thigh meat, cut into 3/4 inch cubes
1/4 c. flour
3 1/2 c. defatted chicken broth
3/4 c. celery, chopped
3/4 c. leeks, chopped
3/4 c. carrots, sliced
3/4 c. onion, chopped
3 med. tomatoes, quartered
1 tsp. paprika
Salt & pepper to taste
1 c. non-fat plain yogurt

Combine turkey cubes and flour and toss until coated. Dry sauteed turkey in large non-stick Dutch oven until brown. Turn frequently. Add small amount of the defatted broth, occasionally, to degrees pan and prevent sticking. When turkey is brown, add remaining broth and cook uncovered over medium-high heat for 10 minutes.

Add all remaining ingredients except yogurt. Cover, reduce heat and simmer for about 2 hours. Remove from heat and stir in yogurt. Serve over noodles or rice. Serves 6.