NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

2 tbsp Plain Greek yogurt

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 tbsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the cubed chicken breast with Greek yogurt and half of the garam masala, turmeric, and cumin to 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 soft.

• 3

  Stir in the minced ginger and garlic, cooking for about one minute until the mixture is highly fragrant.

• 4

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

• 5

  Pour in the tomato puree and the remaining spices, 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 rich, velvety sauce and season with sea salt and black pepper.

• 7

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