NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

1 tsp Lemon juice

0.5 tsp Garam masala

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

0.5 cup Yellow onion

1 tbsp Fresh ginger

2 cloves Garlic

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 cup Cooked basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a bowl, combine the chicken breast with Greek yogurt, lemon juice, half of the garam masala, and half of the turmeric.

• 2

  Let the chicken marinate for at least 15 minutes to tenderize the meat.

• 3

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

• 4

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

• 5

  Add the tomato puree, sea salt, black pepper, and the remaining garam masala and turmeric to the skillet.

• 6

  Add the marinated chicken to the skillet and simmer for 10 to 12 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a creamy texture and remove from heat.

• 8

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