NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp ghee

0.25 cup tomato puree

2 tbsp full-fat coconut milk

2 tbsp plain Greek yogurt

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 4

  Stir in the garam masala, turmeric, and cumin, allowing the spices to toast for 30 seconds.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 6

  Return the chicken to the skillet, reduce heat to low, and simmer for 5-7 minutes until the sauce thickens and chicken is cooked through.

• 7

  Remove from heat and stir in the Greek yogurt to create a creamy finish.

• 8

  Serve the spiced chicken over the warm basmati rice and garnish with fresh chopped cilantro.