NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp plain Greek yogurt

1 tsp garam masala

0.25 tsp turmeric

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 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 bowl, combine the chicken breast, Greek yogurt, turmeric, and half of the garam masala; let marinate for 15 minutes.

• 2

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

• 3

  Stir in the garlic and ginger, cooking for 1 minute until the mixture becomes aromatic.

• 4

  Add the marinated chicken to the skillet and brown on all sides for about 5 minutes.

• 5

  Pour in the tomato puree, cumin, and the remaining garam masala, then season with sea salt and black pepper.

• 6

  Reduce heat to low and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Stir in the coconut milk to create a velvety texture.

• 8

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