NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain 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

0.5 tsp ghee

0.5 cup yellow onion

1 tbsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.25 cup basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the Greek yogurt, garam masala, turmeric, and cumin to marinate.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until it becomes translucent and soft.

• 3

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

• 4

  Add the marinated chicken pieces to the skillet and cook, stirring occasionally, until the chicken is browned on all sides.

• 5

  Pour in the tomato puree and reduce the heat to medium-low, allowing the sauce to simmer for 10 minutes until the chicken is cooked through.

• 6

  Stir in the full-fat coconut milk to create a creamy consistency, then season the sauce with sea salt and black pepper.

• 7

  Serve the spiced chicken and sauce over the cooked basmati rice and garnish with freshly chopped cilantro.