NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 tbsp ghee

0.25 cup tomato puree

2 tbsp full-fat coconut milk

2 tbsp plain Greek yogurt

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 inch fresh ginger

0.5 cup water

0.25 cup water

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, garam masala, turmeric, cumin, sea salt, and black pepper.

• 2

  Toss the diced chicken breast in the yogurt mixture until evenly coated and set aside to marinate for 15 minutes.

• 3

  Combine the dry basmati rice with 0.5 cup of water in a small pot, bring to a boil, then cover and simmer on low for 12 minutes.

• 4

  Melt the ghee in a large skillet over medium heat and sauté the minced garlic and grated ginger until fragrant.

• 5

  Add the marinated chicken to the skillet and cook for 5-7 minutes until the exterior is golden and browned.

• 6

  Pour in the tomato puree and 0.25 cup water, stirring to combine, and simmer for 8 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a rich sauce, then serve the chicken over the fluffy steamed rice.