NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

1 tsp Garam masala

0.25 tsp Turmeric

0.5 tsp Cumin

0.5 tbsp Ghee

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 cup Cooked basmati rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the diced chicken breast with Greek yogurt, half of the garam masala, turmeric, and cumin; allow to marinate for 15 minutes.

• 2

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

• 3

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 4

  Stir in the tomato puree and the remaining garam masala, bringing the mixture to a gentle simmer for 5-7 minutes until the sauce has slightly thickened.

• 5

  Whisk in the full-fat coconut milk to create a creamy texture and return the seared chicken to the skillet, cooking for an additional 3 minutes until heated through.

• 6

  Season the sauce with sea salt and black pepper to taste.

• 7

  Serve the chicken and sauce over a bed of warm cooked basmati rice and garnish with freshly chopped cilantro.