NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp 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 tsp fresh ginger

1 clove garlic

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 small bowl, whisk together the Greek yogurt, half of the garam masala, and turmeric.

• 2

  Toss the cubed chicken breast in the yogurt mixture and let marinate for at least 15 minutes.

• 3

  Heat the ghee in a large skillet over medium-high heat.

• 4

  Add the marinated chicken to the skillet and sear until golden brown on all sides, then remove and set aside.

• 5

  In the same skillet, sauté the diced onion, ginger, and garlic until the onion is translucent and fragrant.

• 6

  Stir in the tomato puree, the remaining garam masala, sea salt, and black pepper.

• 7

  Simmer the sauce for 5-7 minutes, then stir in the coconut milk to create a creamy texture.

• 8

  Return the chicken to the pan and simmer for another 5 minutes until fully cooked through.

• 9

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