NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

1 tsp garam masala

0.5 tsp turmeric

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

1 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

  Cut the chicken breast into bite-sized pieces and place them in a small bowl.

• 2

  Toss the chicken with the Greek yogurt, half of the garam masala, and all of the turmeric until evenly coated; let marinate for 10 minutes.

• 3

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

• 4

  Add the finely diced yellow onion to the skillet and sauté for 5 minutes until soft and translucent.

• 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 for 4-5 minutes, browning the pieces on all sides.

• 7

  Pour in the tomato puree, the remaining garam masala, sea salt, and black pepper.

• 8

  Reduce the heat to low, cover the skillet, and simmer for 10 minutes until the chicken is fully cooked.

• 9

  Stir in the full-fat coconut milk to finish the sauce with a rich, creamy consistency.

• 10

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