NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

1 tsp Turmeric

0.5 tbsp Ghee

0.5 medium Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

1 tsp Garam masala

1 tsp Cumin

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, lemon juice, and turmeric until smooth.

• 2

  Cut the chicken breast into bite-sized pieces and toss in the yogurt mixture to coat thoroughly; let marinate for 15 minutes.

• 3

  Heat the ghee in a large skillet over medium heat, then add the diced yellow onion and sauté until translucent and fragrant.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until the aromas are released.

• 5

  Add the garam masala and cumin to the skillet, stirring constantly for 30 seconds to toast the spices without burning them.

• 6

  Pour in the tomato puree and bring the mixture to a gentle simmer.

• 7

  Add the marinated chicken pieces and any remaining marinade into the skillet, stirring to combine with the sauce.

• 8

  Cover and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.

• 9

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

• 10

  Garnish with freshly chopped cilantro before serving.