NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Sona Masoori rice

12 oz Chicken breast

6 large Egg yolks

0.75 cup Low-fat coconut milk

1 tbsp Ghee

1 medium Yellow onion

1 tbsp Ginger paste

1 tbsp Garlic paste

1 tsp Ground turmeric

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Garam masala

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Water

PREPARATION

• 1

  Rinse the Sona Masoori rice under cold water until clear, then cook with 1.5 cups of water in a pot or rice cooker until fluffy.

• 2

  Finely mince the chicken breast into very small pieces to ensure it blends seamlessly into the curry texture.

• 3

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

• 4

  Add the ginger paste, garlic paste, turmeric, cumin, and coriander to the skillet, stirring for 1 minute until highly fragrant.

• 5

  Add the minced chicken to the pan, browning it thoroughly while using a spatula to break it into small crumbles.

• 6

  Pour in the low-fat coconut milk and 1 cup of water, bringing the mixture to a very gentle simmer.

• 7

  Place the egg yolks in a small bowl and whisk gently; add two tablespoons of the hot curry liquid to the yolks to temper them.

• 8

  Slowly pour the tempered yolks into the skillet while stirring constantly to create a thick, golden sauce without scrambling the eggs.

• 9

  Stir in the garam masala, sea salt, and black pepper, allowing the curry to thicken for another 3-4 minutes on low heat.

• 10

  Divide the cooked rice and the golden yolk curry into three equal portions for your scheduled meals.