NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

1 tsp lemon juice

0.5 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ghee

0.25 cup yellow onion

1 tsp ginger

1 clove garlic

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.25 cup basmati rice

1 tbsp cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, lemon juice, half of the garam masala, turmeric, and cumin.

• 2

  Toss the diced chicken breast in the yogurt mixture and let it marinate for at least 10 minutes.

• 3

  Heat the ghee in a large skillet over medium heat and sauté the diced onion, minced ginger, and garlic until the onion is translucent.

• 4

  Add the marinated chicken to the skillet and cook until the pieces are browned on all sides, about 5 minutes.

• 5

  Stir in the tomato puree and the remaining spices, then reduce the heat to low and simmer for 10 minutes until the chicken is cooked through.

• 6

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

• 7

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