NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

2 tbsp Plain Greek yogurt

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Tomato puree

1 tbsp Full-fat coconut milk

0.25 cup Cooked basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the diced chicken breast with the Greek yogurt and half of the garam masala and turmeric to marinate for at least 15 minutes.

• 2

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

• 3

  Add the grated fresh ginger and minced garlic to the skillet, stirring constantly for one minute until the mixture is highly aromatic.

• 4

  Increase the heat slightly and add the marinated chicken, browning the pieces on all sides for approximately 5 minutes.

• 5

  Stir in the tomato puree, full-fat coconut milk, sea salt, black pepper, and the remaining spices, then reduce the heat to a simmer.

• 6

  Cover and let the sauce thicken for 10 minutes, ensuring the chicken is cooked through and the flavors have melded together.

• 7

  Fluff the cooked basmati rice with a fork and portion it onto a plate, topping it with the spiced chicken and sauce.

• 8

  Garnish the dish with freshly chopped cilantro before serving.