NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 tbsp Ghee

0.5 cup Yellow onion

1 tbsp Ginger

2 cloves Garlic

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.25 cup Plain Greek yogurt

1 tsp Garam masala

0.5 tsp Turmeric powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 cup Basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with the sea salt, black pepper, and half of the turmeric powder.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, sauté the diced yellow onion until translucent and fragrant.

• 4

  Stir in the minced garlic and grated ginger, cooking for 1 minute until the aromas are released.

• 5

  Add the tomato puree, garam masala, ground cumin, and the remaining turmeric powder, simmering for 5 minutes to meld the flavors.

• 6

  Lower the heat to low and whisk in the Greek yogurt and coconut milk until the sauce is smooth and velvety.

• 7

  Return the chicken to the pan and simmer for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 8

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