NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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

0.33 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the Greek yogurt, half of the garam masala, and all of the turmeric to marinate for 15 minutes.

• 2

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

• 3

  Add the marinated chicken to the skillet and cook until the exterior is browned on all sides, approximately 5 to 6 minutes.

• 4

  Stir in the tomato puree, the remaining garam masala, sea salt, and black pepper, then reduce heat to low and simmer for 10 minutes to develop the flavors.

• 5

  Stir in the full-fat coconut milk to create a rich, velvety sauce and continue to heat through for an additional 2 minutes.

• 6

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