NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup tomato puree

2 tbsp plain greek yogurt

1 tbsp full-fat coconut milk

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Melt the ghee in a large skillet over medium heat, then add the finely diced onion, minced garlic, and grated fresh ginger.

• 3

  Sauté the aromatics for 3-4 minutes until the onion is translucent and fragrant.

• 4

  Stir in the garam masala, turmeric, and cumin, toasting the spices for about 30 seconds to release their oils.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine, and bring the sauce to a gentle simmer.

• 6

  Add the chicken pieces to the skillet and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through.

• 7

  Turn off the heat and stir in the Greek yogurt until the sauce is smooth and creamy.

• 8

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