NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup plain non-fat Greek yogurt

0.25 cup basmati rice

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp ginger paste

1 tsp garlic paste

1 tsp turmeric

1 tsp garam masala

1 tsp ground coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 pinch saffron threads

0.5 cup water

2 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine in a small pot with 0.5 cup water and the saffron threads.

• 2

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

• 3

  While rice cooks, heat the ghee in a large skillet over medium heat and sauté the diced onion until translucent.

• 4

  Stir in the ginger paste, garlic paste, turmeric, garam masala, and coriander, cooking for 1 minute until fragrant.

• 5

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and brown on all sides for 5-7 minutes.

• 6

  Reduce the heat to low and gently fold in the Greek yogurt, stirring constantly to prevent curdling until a thick sauce forms.

• 7

  Simmer the chicken in the sauce for an additional 3-4 minutes until cooked through.

• 8

  Fluff the saffron rice with a fork and serve the chicken korma on top, garnished with fresh cilantro.