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 and season with salt. Cook, stirring until onions are golden and soft, about 12 minutes.
Stir in garlic, ginger, coriander, curry and red pepper flakes. Cook, stirring, about 1 minute. Add chickpeas and 2 cups (500 mL) 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, and season to taste. Return turkey to pot. Sprinkle with cilantro. Serve in a bowl or over rice.
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