NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

1 tsp lemon juice

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, half of the garam masala, turmeric, cumin, sea salt, and black pepper.

• 2

  Cut the chicken breast into bite-sized pieces and toss in the yogurt marinade until fully coated; let sit for 10 minutes.

• 3

  Heat the ghee in a large skillet over medium-high heat. Add the diced yellow onion and sauté until translucent, about 3-4 minutes.

• 4

  Stir in the grated ginger and minced garlic, cooking for 1 minute until fragrant.

• 5

  Add the marinated chicken to the skillet and cook until browned on all sides, approximately 5-6 minutes.

• 6

  Pour in the tomato puree and the remaining garam masala, stirring to combine and scraping up any browned bits from the pan.

• 7

  Reduce heat to low, stir in the coconut milk, and simmer for 5-8 minutes until the sauce has thickened and the chicken is cooked through.

• 8

  Serve the creamy chicken over the warm cooked basmati rice and garnish with fresh cilantro.