NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

0.25 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces, toss with the yogurt mixture until well coated, and marinate for 15 minutes.

• 3

  Heat the ghee in a large skillet over medium-high heat.

• 4

  Add the finely chopped yellow onion and sauté until softened and translucent, about 5 minutes.

• 5

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

• 6

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

• 7

  Pour in the tomato puree and bring the mixture to a gentle simmer.

• 8

  Reduce the heat to low, cover the skillet, and cook for 10 minutes to allow the flavors to meld.

• 9

  Stir in the full-fat coconut milk to create a rich sauce and heat through for an additional 2 minutes.

• 10

  Garnish with chopped fresh cilantro and serve warm.