NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

0.5 cup Basmati rice

0.5 tbsp Ghee

0.25 cup Tomato puree

2 tbsp Coconut milk

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Cilantro

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and place in a bowl with Greek yogurt, half the garam masala, turmeric, sea salt, and black pepper; toss to coat and marinate for 15 minutes.

• 2

  Prepare the basmati rice according to package instructions and set aside.

• 3

  Heat the ghee in a large skillet over medium heat, then add the diced yellow onion, minced garlic, and grated ginger, sautéing until the onion is soft and translucent.

• 4

  Add the marinated chicken to the skillet and cook for 5-7 minutes, stirring occasionally until the chicken is browned on all sides.

• 5

  Pour in the tomato puree and the remaining garam masala, stirring to combine and simmering for 8-10 minutes until the sauce thickens and the chicken is cooked through.

• 6

  Lower the heat and stir in the full-fat coconut milk, allowing the sauce to become creamy and well-incorporated.

• 7

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