NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup Greek yogurt

1 tsp garam masala

0.5 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

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 cup basmati rice

1 tsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the cubed chicken breast, Greek yogurt, half of the garam masala, turmeric, sea salt, and black pepper; let marinate for at least 15 minutes.

• 2

  Rinse the basmati rice under cold water until the water runs clear, then cook in a small pot with half a cup of water until fluffy and tender.

• 3

  Heat the ghee in a large skillet over medium heat, then sauté the diced onion, grated ginger, and minced garlic until soft and fragrant.

• 4

  Add the marinated chicken to the skillet, browning the pieces on all sides for about 5 to 7 minutes.

• 5

  Stir in the tomato puree and the remaining garam masala, then reduce the heat and simmer for 10 minutes until the sauce thickens and the chicken is cooked through.

• 6

  Stir in the full-fat coconut milk to create a rich texture, then serve the chicken over the cooked rice and garnish with fresh cilantro.