NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

1 tsp Garam masala

0.25 tsp Turmeric

0.5 tsp Sea salt

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

0.5 cup Tomato puree

2 tbsp Coconut milk

0.5 cup Basmati rice

1 tbsp Fresh cilantro

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until it becomes translucent and fragrant.

• 3

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

• 4

  Add the marinated chicken to the skillet and cook until browned on all sides, approximately 5 minutes.

• 5

  Pour in the tomato puree and the remaining garam masala, then reduce the heat to low and simmer for 10 minutes until the chicken is cooked through.

• 6

  Stir in the full-fat coconut milk to create a velvety, rich sauce and remove the skillet from the heat.

• 7

  Serve the chicken and sauce over a bed of warm, cooked basmati rice and garnish with freshly chopped cilantro.