NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

1 tsp lemon juice

0.5 tsp turmeric

1 tsp garam masala

0.25 tsp sea salt

1 tsp ghee

0.25 cup onion

1 tsp ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, turmeric, and half of the garam masala.

• 2

  Cut the chicken breast into bite-sized pieces and toss in the yogurt mixture to coat; let marinate for 15 minutes.

• 3

  Heat the ghee in a large skillet over medium heat, then add the diced onion, grated ginger, and minced garlic, sautéing until the onion is translucent.

• 4

  Add the marinated chicken to the skillet and sear for 5 minutes until the edges are browned.

• 5

  Pour in the tomato puree, sea salt, black pepper, and the remaining garam masala, then reduce heat and simmer for 10 minutes.

• 6

  Stir in the coconut milk to finish the sauce, allowing it to warm through and thicken slightly.

• 7

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